1Crust: Preheat oven 350. In an ungreased 9 or 10 inch springform pan, break up the cookie dough. Press into bottom of the pan to form a crust. Bake 15 minutes or until light golden brown. Cool.
2Beat cream cheese until light and fluffy. Add sugar and egg, beat until blended. Stir in 1/2 cup of chocolate chips and 1/2 cup of peanuts. Pour over cooled crust spread evenly. In a microwavable bowl, microwave butterschotch chips stirring twice until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts. Bake 40 minutes longer or until edges are set but center is slightly jiggly. Cool in pan. Cool 1 hour refrigerate at least 2 hours before serving. I drizzle with chocolate syrup and a little on the dessert plate. Enjoy