1. Preheat oven to 350�. Line a 10 x 38 cm jelly roll pan with foil and grease well. Cut cookie dough into 4 lengthwise pieces and place on foil lined pan. Press with heel of hand to evenly spread over bottom of pan to make a crust. Smooth with a table knife. Bake 8 minutes

. 2. Meanwhile, prepare filling. In a large bowl, beat together cream cheese, sugar, and peanut butter with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add eggs and cream and beat on high 4 minutes

. 3. Spread filling evenly over prebakied crust. Bake 22 to 27 minutes, or until just set. Cool to room temperature, then refrigerate until chilled. To serve, cut into 50 squares; carefully remove foil from bottom of squares.