1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
1 cup white sugar
1 cup packed light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs
1 1/2 teaspoons lemon zest
1 (8 ounce) container frozen whipped topping, thawed
2 (9 inch) prepared Chocolate Cake Shoppe Cookies
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium bowl. Stir in the sugar, brown sugar, salt and vanilla. Mix well and slowly pour over the bottom and sides of two 9 inch pie pans.
Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely. Whip the eggs and lemon juice into an electric mixer bowl. Mix the white sugar and brown sugar until fluffy. Beat in the lemon zest, then beat in the eggs, lemon zest and whipped topping. Pour mixture over pie shells.
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