Chocolate Cheesecake Bars

• Vegetarian

• Refrigerated

  • 3 Egg, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Rodelle gourmet baking cocoa
  • 3 tsp Rodelle vanilla
  • 1 package Semi-sweet chocolate chips

• Snacks

  • 2 1/2 cup Graham cracker crumbs

• Dairy

  • 2 packages (8 oz each cream cheese
  • 1 1/4 cup Butter, unsalted
  • 2 tbsp Milk

Found on shugarysweets.com

Ingredients

• 2 1/2 cup graham cracker crumbs (about 18 full size crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp Rodelle Vanilla Extract
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 large egg
• 2 Tbsp milk (I use skim)
• 2 tsp Rodelle Vanilla Extract
• 1 1/4 cup all-purpose flour
• 1/2 cup Rodelle Gourmet Baking Cocoa (unsweetened cocoa powder)
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 1 package (12 oz) semi sweet chocolate chips

Directions

• Preheat oven to 350 degree F. Line a 13x9 baking dish with parchment paper. Set aside. For the crust, combine graham cracker and sugar in food processor. Pulse until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of prepared baking dish. For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham cracker crust. For the cookie dough, beat butter with sugars for 2 minutes. Add egg, milk and vanilla. Beat until combined. Add in flour, cocoa powder, salt and baking soda and mix until fully blended. Fold in chocolate chips. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently (doesnt have to cover cheesecake completely, as it will spread during baking). Bake for 30-35 minutes until cookie dough layer is fully baked. Remove and cool on counter. Once cooled, cover with plastic wrap and refrigerate 4 hours or overnight. Cut and enjoy!