To begin, tip out the Dawn® Scoop & Bake Vanilla Cookie dough onto a flat surface, sprinkle flour to avoid the dough sticking when rolling out. Roll out the dough into a sheet, with a depth of around 2 cm, depending on the size of the sheet tray being used. Lift and place the cookie dough sheet into a baking tray, lined with baking paper and push the cookie dough to the edges of the tray to make sure it is all covered.
Bake at 170°C for 18 – 20 minutes in a deck oven.
When the base is cooled mix all cheesecake mix ingredients for approx. 2 mins at medium speed. (Dawn® Cheesecake Mix, Cream cheese, Whole egg, Milk, and Liquid cream) Pour the cheesecake mix over the top of the base, covering completely. Scatter fresh or frozen blueberries across the top of the cheesecake mix – or whatever fruit you wish to use. Then cover the top with the cookie dough crumble, covering completely & evenly. To create cookie dough crumbly – simply take the vanilla cookie dough and crumble this into small clusters by hand or push the dough through a sieve for smaller pieces.
Bake further at 180°C for 35 minutes in a deck oven.
Once cooled cut the sheet into bars for serving.
Serve the cheesecake bars as they are or use fresh cream, ice-cream or vanilla creme sauce to add a premium touch, to an exciting dessert offering.