Chocolate Chocolate Cheesecake Bars
These Chocolate Chocolate Cheesecake bars are made with a rich, chocolate cheesecake with a chocolate cookie crust with hints of cinnamon and espresso and a chocolate glaze on top. The bar shape makes it ideal for serving at parties or picnics and the chocolate-on-chocolate flavor will please everyone!
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Ingredients
For the crust:
- 15 chocolate wafer cookies
- 10 sugar cookies
- 3 TBSP butter melted
- 1 TBSP sugar
- 1/2 teaspoon instant coffee or espresso powder
- 1/8 teaspoon cinnamon
For the filling:
- 8 ounces chocolate chopped; 65% Ghirardelli + semisweet chocolate chips
- 8 ounces cream cheese at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs room temperature
For the glaze:
- 4 ounces bittersweet chocolate
- 2 TBSP unsalted butter
- 1 teaspoon corn syrup
- 2 TBSP sour cream room temperature
Instructions
- Preheat oven to 350. Line and 8 inch baking pan with foil.
- In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs.
- Press into the bottom of the pan.
- Bake for 15 minutes or until set.
- Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.
- In the bowl of a mixer blend cream cheese, sour cream, and sugar until smooth.
- Scrape the side, and then add eggs one at a time until incorporated. While the mixer is running add the chocolate and mix until smooth.
- Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puff around the edges and be a little wiggly in the middle.
- Let cool on a wire rack.
- While the cake is cooling, combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes.
- Once melted add the sour cream and mix until smooth.
- Pour mixture over the cheesecake and spread evenly.
- Let cake COOL COMPLETELY, then refrigerate overnight.
Notes
NOTES: I changed the recipe to my liking by adding the cinnamon and using different cookies in the crust. I use these cookies from The Salem Baking Company, I like this combination but you can use Oreo's too.
Also, I use a combination of chocolate, typically 65% and some semisweet chips.
If you want the cake to be cut into even pieces without the top breaking, remove the pan from the refrigerator after an hour or two, cut and return to refrigerator.