Easy Chocolate Cheesecake Bars (Print-Friendly Version)

Decadent chocolate and creamy cheesecake layers finished with smooth ganache for an unforgettable treat.

# What You’ll Need to Make This:

→ Chocolate Cookie Crust

01 - 36 Oreo cookies, finely crushed into crumbs
02 - 113 grams unsalted butter, melted

→ Chocolate Cheesecake Filling

03 - 340 grams bittersweet chocolate, coarsely chopped
04 - 680 grams full-fat cream cheese, at room temperature
05 - 200 grams granulated sugar
06 - 55 grams light brown sugar, packed
07 - 15 grams unsweetened natural cocoa powder
08 - 4 large eggs, at room temperature
09 - 2 large egg yolks, at room temperature
10 - 240 millilitres heavy cream, at room temperature
11 - 10 millilitres vanilla extract

→ Chocolate Ganache (optional)

12 - 450 grams semi-sweet chocolate, finely chopped
13 - 300 millilitres heavy cream

# How to Prepare:

01 - Preheat oven to 175°C. Line a 23 x 33 cm baking pan with heavy-duty aluminium foil, ensuring a 5 cm overhang on two sides, and lightly spray with nonstick baking spray. Set aside.
02 - In a large bowl, combine cookie crumbs and melted butter, mixing until thoroughly combined. Press mixture evenly onto the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Transfer pan to a cooling rack.
03 - Reduce oven temperature to 160°C.
04 - Fill a medium saucepan one-third with water and bring to a gentle simmer. Place a heatproof bowl over the pan, ensuring it does not touch the water. Add the chopped bittersweet chocolate and heat, stirring occasionally, until fully melted. Remove from heat, leaving chocolate over warm water.
05 - In a food processor or high-powered blender, process cream cheese until completely smooth, scraping down sides as needed. Add granulated sugar, brown sugar, and cocoa powder; blend until combined.
06 - Add eggs, egg yolks, and heavy cream; mix on low speed just until incorporated. Gently fold in melted chocolate, mixing just until evenly distributed. Fold in vanilla extract with a spatula, ensuring uniform blending.
07 - Pour the filling over the baked cookie crust. Bake in preheated oven for 35 minutes or until the centre is set yet slightly jiggly. Remove from oven and place on a wire rack.
08 - Immediately loosen foil and run a knife around edges to prevent cracking. Allow to cool completely in the pan, then refrigerate for at least 4 hours before slicing.
09 - Place chopped semi-sweet chocolate in a large bowl. In a small pan, bring heavy cream to a simmer, then pour over chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Allow ganache to cool until tepid.
10 - Pour most of the ganache over chilled cheesecake and let set for 1 hour. Transfer remaining ganache to a piping bag with a star tip. Slice cheesecake into bars, cleaning knife between cuts, and pipe a ganache star onto each bar before serving.
11 - Store bars loosely covered in the refrigerator for up to five days or freeze for up to two months.

# Extra Tips:

01 - For clean slices, use a sharp, thin-bladed knife and wipe the blade between each cut.
02 - Bars can be made in advance and kept frozen for optimal convenience.

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