Brown Sugar Topped Chocolate Swirl Coffee Cake

Heat oven to 350°F. Spray 10-inch springform pan with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.

In large bowl, break up cookie dough. Beat in eggs, one at a time, with electric mixer on medium speed until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Spread in pan. In small microwavable bowl, microwave frosting on High 10 to 20 seconds or until just melted. Drizzle frosting over batter. Pull tip of knife through batter in wide curves; turn pan and repeat for marbled design. Bake 25 to 35 minutes or until edges are set but center still jiggles slightly.

Meanwhile, in small bowl, mix brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture forms coarse crumbs; sprinkle evenly over cake. Bake 5 to 10 minutes longer or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove side of pan. Serve warm or cool.