Ingredients
The following ingredients have 18 Servings
- Cheesecake bars:
- 2 cups crushed Oreo cookies (about 24 cookies)
- 6 Tablespoons butter (melted)
- 1 cup semi-sweet or dark chocolate chips
- 3 8 oz blocks cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs
- Ganache:
- 1/3 cup semi-sweet or dark chocolate chips
- 1 Tbsp heavy cream
Instruction
- Line a 13 x 9 baking pan with foil, lightly spray with non-stick cooking spray. Combine crushed cookies with butter until all crumbs are moistened. Press crumb mixture into bottom of prepared pan. Set aside.
- Place 1 cup chocolate chips in a microwave safe bowl. Heat on high in microwave for 45 seconds. Remove from microwave and stir until chocolate is completely melted. Heat an additional 15 seconds if needed. Let cool.
- In a medium-size bowl using an electric mixer, beat cream cheese until smooth. Add sugar and vanilla, beat well. Add melted chocolate beating until combined.
- Add eggs, one at a time, beating just until combined. Stop and scrape the side of the bowl.
- Spoon cheesecake mixture over prepared crust and smooth to edges. Bake in a preheated 325°F oven for 40-45 minutes, until only center of cheesecake jiggles when gently shaken. Turn off oven and leave cheesecake in oven with door cracked for 1 hour.
- After 1 hour, remove cheesecake to rack to cool completely before refrigerating. Let cheesecake chill for 1 hour before adding decorative ganache.
- To make ganache:
- Place chocolate chips and cream in a microwave safe bowl. Heat on high for 1 minute. Let chocolate rest for 5 minutes before stirring. Stir until completely smooth. Let cool.
- Spoon ganache into a pastry bag fitted with a #3 tip or you can use a plastic freezer bag with a small hole cut out of one corner. Drizzle chocolate ganache over cheesecake in any design.
- Refrigerate for at least 4 hours to completely chill before slicing.
