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Good Monday to you.
And you.
And you there, with the teeny tiny chocolate addiction.
I made a little something just for you. It’s full of chocolate flavor, rich, smooth as velvet and melt in your mouth delightful.
Would you care for a bite?
Or two!
I thought you might. And how about your sweetheart? They might enjoy having some as well, seeing that Valentines Day is just around the corner and rich smooth chocolate desserts go well with that particular holiday, don’t you think?
I had a little hunch you just might agree with such a notion. You and I think alike. People bearing an addiction to CHOCOLATE…
…we have to stick together you know.
1. Crush 30 oreos in a small food processor until they are nothing but crumbs.
2. Pour the crumbs into a medium sized bowl and pour 1/3 cup melted butter over the top. Mix them around with a wooden spoon to combine.
3. Line a 9×13 pan with tin foil and then spray it with cooking spray. Pour the crumbs into the pan and press them to the bottom with a spoon.
4. Place 4 (8 ounce) packages cream cheese into your stand mixer, or large mixing bowl. Beat the cream cheese until nice and smooth.
5. Add 1 cup of sugar and mix until combined.
6. Add 2 teaspoons vanilla
and 1 cup sour cream. Mix well to incorporate, about 2 minutes should do it.
7. Add the incredible edible eggs one at a time, mixing just until each egg is incorporated.
8. Pour about 1 1/2 cups of the cheesecake batter out into a separate container.
9. Melt the chocolate chips in the microwave in 30 second increments, stirring after each interval.
10. Pour the melted chocolate into the remaining cheesecake batter and mix until combined.
11. Pour the chocolate cheesecake batter out onto your crust
and smooth it around with a knife.
12. Drop the plain cheesecake batter in twelve different spots along the top of the chocolate batter.
13. Run a knife through both batters to create a marble effect.
14. Pour warm water into a separate 9×13 pan and stick it on the lower rack of your oven. Place the cheesecake pan on the middle rack and bake at 350 for 50-60 minutes. When done baking the cheesecake will get darker around the edges, than it does in the middle. It will also still giggle, (excuse me) jiggle a bit in the center, don’t worry about it. It will continue to cook a bit while it is cooling.
15. Take the finished cheesecake out of the oven and allow it to cool completely on a wire rack.
16. Cover the top with plastic wrap and refrigerate over night.
Serves:1 (9x13) pan, cut as large or a small as you like Prep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
Crust:
30 Oreos
1/3 C melted butter
Filling:
4 (8 ounce) packages cream cheese
1 C sugar
2 t vanilla
1 C sour cream
4 eggs
2 C semi sweet chocolate chips, melted
Instructions
1. Crush 30 Oreos in a small food processor until they are nothing but crumbs.
2. Pour the crumbs into a medium sized bowl and pour 1/3 cup melted butter over the top. Mix them around with a wooden spoon to combine.
3. Line a 9x13 pan with tin foil and then spray it with cooking spray. Pour the crumbs into the pan and press them to the bottom with a spoon.
4. Place 4 (8 ounce) packages cream cheese into your stand mixer, or large mixing bowl. Beat the cream cheese until nice and smooth.
5. Add 1 cup of sugar and mix until combined.
6. Add 2 teaspoons vanilla and 1 cup sour cream. Mix well to incorporate, about 2 minutes should do it.
7. Add the incredible edible eggs one at a time, mixing just until each egg is incorporated.
8. Pour about 1 1/2 cups of the cheesecake batter out into a separate container.
9. Melt the chocolate chips in the microwave in 30 second increments, stirring after each interval.
10. Pour the melted chocolate into the remaining cheesecake batter and mix until combined.
11. Pour the chocolate cheesecake batter out onto your crust and smooth it around with a knife.
12. Drop the plain cheesecake batter in twelve different spots along the top of the chocolate batter.
13. Run a knife through both batters to create a marble effect.
14. Pour warm water into a separate 9x13 pan and stick it on the lower rack of your oven. Place the cheesecake pan on the middle rack and bake at 350 for 50-60 minutes. When done baking the cheesecake will get darker around the edges, than it does in the middle. It will also still giggle, (excuse me) jiggle a bit in the center, don't worry about it. It will continue to cook a bit while it is cooling.
15. Take the finished cheesecake out of the oven and allow it to cool completely on a wire rack.
16. Cover the top with plastic wrap and refrigerate over night.
Notes
***NOTE: This cheesecake recipe can also be made in a 9 or 10 inch spring form pan, if you have one and that kind of thing is your kind of thing. 🙂
If I make it the night before, it’s ok to sit in the fridge all night and all the next day until I serve it in the evening, right? Meaning, it’s okay to leave it in the fridge for 24 hours before I serve it? Thanks. LOVE all your recipes!!!
I made it for my son birthday and was really delicious. I love this recipe and the method you use to show us the preparation in each one. I’m from Puerto Rico. Thanks!
jamie,
This looks divine! Could I used parchment paper instead of the foil?
Parchment paper would work very well. Good luck! Hope you love it.
~Jamie
These bars are the bomb! I’ve gotten several requests for the recipe. Will definitely bake them again.
If I make it the night before, it’s ok to sit in the fridge all night and all the next day until I serve it in the evening, right? Meaning, it’s okay to leave it in the fridge for 24 hours before I serve it? Thanks. LOVE all your recipes!!!
Lisa,
Turns out, this fabulous dessert is even better if it sits in the fridge overnight. 🙂 Best of luck to you! Hope you love it.
~Jamie
I made it for my son birthday and was really delicious. I love this recipe and the method you use to show us the preparation in each one. I’m from Puerto Rico. Thanks!
Tried double recipe in 9×13 pan to use as bars. 40 people ate it all and begged for the recipe