Double Chocolate Cheesecake Bars

INGREDIENTS

  • For the crust:
  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
  • 6 tablespoons unsalted butter, melted
  • For cheesecake filling:
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate-chopped
  • 10 ounces white chocolate- chopped
  • For chocolate topping:
  • ½ cup heavy cream
  • ½ cup bittersweet chocolate, finely chopped
  • For serving:
  • Chocolate syrup, optional

DIRECTIONS

  1. To make crust:
  2. Finely crush the cookies in a food processor, add melted butter and blend until it is all moistened
  3. Press crumb mixture onto bottom of the prepared 9×9-inch square pan with aluminum foil leaving an overhang on each side for easy removal. Lightly grease the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
  4. To make cheesecake filling:
  5. Melt 10 ounces bittersweet chocolate and set aside to cool
  6. Melt 10 ounces white chocolate and set aside to cool
  7. In medium bowl, mix cream cheese and powdered sugar until smooth
  8. In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
  9. Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
  10. Divide mixture into 2 equal portions in separate bowls
  11. To the first half of the mixture add melted bittersweet chocolate and mix on low speed to combine then pour filling over the crust
  12. To the second half of the mixture add melted white chocolate and mix on low speed to combine then mixture carefully spoon over of the top of the bittersweet chocolate mixture
  13. Set in the fridge to firm
  14. Refrigerate for at least 6 hours or until set
  15. To make chocolate topping:
  16. In a medium saucepan stir together cream and chocolate on low heat until the chocolate is completely melted and mixture is smooth
  17. Cool and pour over cheesecake
  18. When the cheesecake is completely set, pull the overhang of the foil to lift the cheesecake from the pan and transfer onto cutting board
  19. Cut and serve, drizzle with chocolate syrup if desired

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