Ingredients

The following ingredients have 20 Servings
  • 18 OREO Cookies
  • 2 Tbsp. butter (melted)
  • 12 oz light cream cheese (Neufchâtel cheese, softened)
  • 1/2 cup Greek yogurt (plain or vanilla)
  • 1/2 cup granulated sugar
  • 4 oz bittersweet chocolate (melted and cooled slightly)
  • 1/4 cup International Delight Toasted Hazelnut Creamer Fat Free and Sugar Free creamer
  • 1/4 cup unsweetened cocoa powder
  • 3 eggs (room temperature, lightly beaten)
  • 4 oz bittersweet chocolate
  • 2 Tbls International Delight Toasted Hazelnut Creamer Fat Free and Sugar Free creamer
  • 1/2 cup toasted hazelnuts (chopped optional)
  • 1/4 cup chocolate jimmies (optional)

Instruction

  • Preheat oven to 325°F.
  • Pace OREO cookies in food processor and process until turned into fine crumbs. Add in melted butter and use a fork to combine.
  • Press crumbs into a 9x9 baking dish, pressing down firmly. Bake for 12 minutes.
  • While crust is baking, beat cream cheese until light and fluffy. Beat in Greek yogurt. sugar and cocoa powder until well combined.
  • Finally, beat in creamer and eggs until smooth.
  • Gently pour mixture over crust and bake for 30-35 minutes or until center is set.
  • Remove from oven gently and run a knife around the edge to loosen. This will keep the cheesecake from cracking.
  • Let cool for 30 minutes before covering and refrigerating for 3 hours.
  • Stir creamer and 4 ounces of chocolate in heavy medium saucepan over low heat until smooth. Let cool slightly before spooning over cheesecake bars. Top with toasted, chopped hazelnuts and chocolate jimmies if desired.