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1
Bake 1 package Pillsbury™ Ready to Bake!™ chocolate chip cookies with Hershey’s® chocolate chips or sugar cookies as directed on package. Remove from cookie sheets to cooling racks; cool 15 minutes.
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2
In food processor, process cooled cookies until fine crumbs form. Pour crumbs into bowl; stir in 1/4 cup melted unsalted butter until well combined. Press mixture in bottom and up side ungreased 9-inch pie plate. Refrigerate 20 minutes.
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3
Meanwhile, in bowl of stand mixer, beat 1 package (8 oz) cream cheese, softened, on medium-high speed 3 minutes or until smooth. On low speed, beat in 1 cup sour cream, 1/2 cup sugar, 2 teaspoons unsweetened baking cocoa and 1 1/2 tablespoons red food color until smooth.
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4
Pour filling into chilled cookie dough crust. Refrigerate at least 4 hours before serving. If desired, top with whipped cream. Store in refrigerator.
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