Treat yourself to true decadence when you enjoy a rich, flavorful, and creamy Chocolate Cheesecake Bar! Easy to make and impossible to resist, these simple bars are perfect for all chocolate lovers.
Transfer the crust into the prepared baking pan and press it into an even, compact layer.
Bake for 5 minutes, then remove the pan to a wire rack to cool while you make the cheesecake layer.
For the Chocolate Cheesecake Layer
Combine the heavy cream and chocolate in a small microwave safe bowl. Heat for 1 minute, then whisk to combine. If the chocolate has not fully melted, microwave for an additional 30 seconds. Set aside.
½ cup heavy cream, 8 ounces chocolate
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed until light and fluffy, about 1 minute.
24 ounces cream cheese, ¾ cup granulated sugar
Add the sour cream, vanilla extract, cocoa powder, and chocolate mixture to the bowl. Mix to combine, scraping down the sides of the bowl as necessary.
½ cup sour cream, 1 teaspoon pure vanilla extract, 1 tablespoon unsweetened cocoa powder
With the mixer on low, add the eggs, one at a time, making sure each egg gets fully incorporated into the cheesecake mixture before adding the next.
3 large eggs
Pour the cheesecake over the crust and bake for 40-45 minutes, or until it is fully set in the center and doesn’t jiggle when shaken.
Remove the pan from the oven and allow it to cool to room temperature. Transfer it to the refrigerator to chill (preferably overnight, but at least 6 hours).
Slice and enjoy.
Notes
If you want to pinch a penny, you can use off-brand cookies and cream cookies instead of Oreos.
If you heat your knife under hot water before each cut, you’ll end up with smoother slices.
I like to top the cheesecake bars with a sprinkle of flake sea salt but they are also delicious with whipped cream.
Storage: Store chocolate cheesecake bars in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.