Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line bottom of 9-inch round cake pan (dark pan not recommended) with Reynolds® Parchment Paper; lightly spray bottom and side of pan with Crisco® Original No-Stick Cooking Spray.
Meanwhile, in large bowl, beat eggs, granulated sugar and 1 teaspoon of the vanilla with electric mixer on medium-high speed about 2 minutes or until pale yellow and doubled in volume. Break up cookie dough; add to egg mixture. Beat 1 minute, scraping bowl occasionally until well blended. Pour into pan; cover loosely with Reynolds Wrap® Aluminum Foil. Bake 15 minutes. Remove foil.
Bake 23 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 30 minutes; run knife around side of pan to loosen cake. Remove from pan to serving plate.
In small microwavable bowl, microwave chocolate chips and 1/4 cup of the whipping cream uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth. Pour and spread evenly over top of cake. Refrigerate about 30 minutes or until chocolate is set.
In large bowl, beat remaining 1/2 cup whipping cream, remaining 1/4 teaspoon vanilla and the powdered sugar with electric mixer on high speed until soft peaks form. Serve cake with whipped cream.