Easy Pina Colada Cheesecake With Sugar Cookie Crust

Preheat oven to 325 degrees F (or to 300 degrees F if using a dark nonstick pan).

Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased 9" springform pan. Press edges together to form a crust. Bake for 12 to 15 minutes or until lightly browned.

Beat cream cheese, sugar, fruit mixer concentrate and vanilla with an electric mixer on medium speed until well blended.

Add sour cream and mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended.

Pour into crust. Bake for 50 to 55 minutes or until center is almost set. Cool completely.

Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate for 4 hours or overnight. Store leftover cheesecake in refrigerator.