• Line a 9-inch | 22 cm round baking pan like you would usually do and set aside.
• Preheat oven to 350℉ | 180℃.

CHEESECAKE BASE PREPARATION

• Place the Pillsbury Sugar Cookies at the bottom of the prepared pan making sure they cover the entire bottom.

  NOTE: Feel free to slice the last few in half or quarters to fill in any little spaces of the pan left uncovered.
  2 Packages Pillsbury Sugar Cookies | Pumpkin
  
• Bake - 10 minutes at 350℉ | 180℃. (Every oven heats differently, monitor your from 9 minutes). It is ready when the cookies have puffed up and are set/firm around the edges but still somewhat soft in the middle.

  Once your Pillsbury Sugar Cookies are out of the oven set aside to cool down.

  NOTE: They will harden as they cool.
  
• Bake the remaining Cookies - 10 minutes at 350℉/180℃. Save 8 for decorating.

  NOTE: You can bake them directly on a baking sheet. I like mine baked in a mini muffin tin so they stay thick and round.
  

CHEESECAKE FILLING PREPARATION

• In a mixing bowl, using an electric mixer, whip the heavy cream until it has thickened to a cool whip consistency. This should take about 4-5 minutes. Set aside.
  10.40 oz heavy cream
  
• Next, in another mixing bowl, using an electric mixer, beat the cream cheese until smooth.
  24 oz cream cheese
  
• Once the cream cheese is nice and smooth, add in the powdered sugar, granulated sugar, sour cream, lemon juice, and vanilla bean paste. Continue to beat until everything is evenly combined and there are no lumps remaining in the mixture.
  1.06 oz powdered sugar, 5.29 oz granulated sugar, 2.12 oz sour cream, 1 1/2 tsp lemon juice, 2 tsp vanilla bean paste
  
• Once this mixture is smooth, using a silicone spatula, fold the whipped cream into the cream cheese mixture until just combined and the mixture is evenly incorporated.
  

ASSEMBLY

• Place the cooled cookie layer on your serving plate. Size it to a springform and layer parchment paper around.

  Then, pour the cheesecake filling on top.
  
• Using an offset spatula, spread the preparation around so that the mixture is evenly distributed and the top is nice and flat.

  Refrigerate covered with a plastic wrap for at least 4 hours or best overnight.
  

CHANTILLY PREPARATION

• In a mixing bowl, using an electric mixer, whip the heavy cream while slowly adding in the sugar until it reaches the cool whip consistency. Add in the vanilla bean paste. Transfer to a piping bag with a star tip.
  8.30 oz heavy cream, 1.76 oz granulated sugar, 1 tsp vanilla bean paste
  

DECORATION

• Pipe a swirl of chantilly around the perimeter of the cheesecake then top the cheesecake with additional Pillsbury Pumpkin Sugar Cookies.

  Serve with more whipped cream on the side. Enjoy & Bon Appétit!