Decadent Chocolate Topped Cheesecake Bars

(from Susan Bugh)

One of the many reasons I love Susan Bugh (our Theme Queen) is because she loves chocolate as much as I do. She keeps bowls (note plural) of m and m’s in every room. You think I’m kidding. No wonder we have so many gals show up at her house for Bible study!

Susan brought these cheesecake bars for dessert at one of our many Ya Yo gatherings. They were a hit and I begged her for the recipe. Don’t be swayed by the number of steps. Because of the time needed for the different layers to cool, making this the day before you serve it would be easier unless you’re the Pioneer Woman and wish to begin baking at 5:00 in the morning. Give this a try. The combination of the layers makes a heavenly match.

Ingredients:
2 ½ cups crushed cinnamon graham crackers
8 Tablespoons BUTTER, melted
½ teaspoon kosher salt
3 8-ounce packages of cream cheese
1 cup sugar
3 Tablespoons of flour
3 large eggs
1 8-ounce container of sour cream
2 Tablespoons of milk
2 teaspoons of vanilla
2 cups of heavy whipping cream
2 cups semi-sweet chocolate chips

Directions:

  • Preheat oven to 350 degrees. Line 13 x 9 dish with parchment paper. Spray with non-stick baking spray with flour.

  • In medium bowl, stir together graham crackers, BUTTER, and salt. Press crumb mixture into pan. Bake ‘til brown, about twelve minutes. Remove from oven and let cool completely. Reduce oven to 275 degrees.

  • Beat cream cheese and sugar until smooth. Add flour, then eggs, one at a time. Add sour cream, milk, and vanilla. Pour batter over cooled crust.

  • Bake ‘til center is set, about forty-five minutes. Turn off oven. Let cool in oven for forty-five minutes. Remove from oven and let cool completely.

  • In small saucepan, heat cream to a boil. Remove from heat and stir in chocolate until it’s melted and smooth. Let cool for fifteen minutes. Pour over cheesecake.

  • Refrigerate until cooled and set, about four hours.

  • To serve, cut into squares.