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Chocolate Cheesecake Bars
Ingredients
Oreo Crust
- 24 Oreo cookies
- 4 Tablespoons butter melted (56g)
Chocolate Cheesecake
- 8 oz dark chocolate 60-75% (226g)
- 24 oz cream cheese softened to room temperature (680g)
- 1 cup sugar (200g)
- 1 teaspoon vanilla extract
- ½ cup sour cream (120g)
- 3 eggs room temperature
Instructions
Oreo Crust
- Preheat oven to 350F (175C) and line a 9x9 baking pan with parchment paper or foil.
- Place your Oreo cookies in a food processor and process until pulverized to fine crumbs.
- Add melted butter and pulse again until well-combined.
- Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
Chocolate Cheesecake
- Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Stir in vanilla extract.
- Stir in melted chocolate until completely combined.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Spread cheesecake batter evenly over prepared cookie crust.
- Bake on 350F (175C) for 40 minutes or until cheesecake is just set and slightly jiggly to the touch.
- Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before slicing and serving.
- Top with whipped cream, strawberries, and chocolate sauce, if desired.
*Recipe on video and text may differ from each other!
How to cook Chocolate Cheesecake Bars:
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