Preheat oven to 350 degrees F and spray the bottom of a 9x13-inch pan.

In large bowl, beat cream cheese and sugar and vanilla with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition.

Slice Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies ½ inch thick, spread in the bottom of the pan.

Pour cream cheese filling evenly over cookie dough.

Then cover the cream cheese mixture with a layer of sliced cookie dough using the second unbaked chocolate chip cookie dough.

Bake 30 to 50 minutes (depending on your oven), or until set around edge and center is almost set, but just slightly jiggly. Be careful not to turn the top. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula alongside of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.

To serve, drizzle the top with chocolate syrup.