Double Chocolate Cheesecake Bars Recipe

A buttery biscuit base is sprinkled with chocolate chips and topped with a layer of white chocolate cheesecake.

Base
1 x 250g packet Scotch Finger biscuits
95g butter, melted (you may need to increase the quantity of butter if you use a less buttery type of biscuit)
125g (2/3 cup) milk or dark chocolate chips (or 125g chocolate chopped into small pieces)

Topping
375g cream cheese, softened
112g (1/2 cup) caster sugar
2 large eggs (we use eggs with a minimum weight of 59g)
40g (2 tablespoons) sour cream
150g white chocolate, melted

Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). Line an 18cm x 28cm slice tin or baking dish with baking paper.

Finely crush biscuits in a food processor or blender. If you are using a food processor, you can then add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter. Firmly press biscuit and butter mixture into the prepared dish (we use the back of a spoon to press the biscuit mixture into the dish and smooth the surface).

Sprinkle chocolate chips evenly over the base.

Beat cream cheese and sugar in an electric mixer or food processor until smooth and creamy. We start the machine on a low speed to break up the cream cheese then increase the speed to medium. Stop the machine occasionally to scrape the base and sides of the bowl.

When the cream cheese mixture is completely smooth, add the eggs one at a time, beating well after each addition. Stop the machine and scrape down the sides of the bowl.

Quickly stir sour cream into melted white chocolate (if you do this slowly, the cold sour cream may start to set the chocolate). Add the chocolate mixture to the cream cheese mixture.

Beat until combined.

Spoon or pour cream cheese mixture over the base, trying not to disturb the chocolate chips.

Bake for about 28-32 minutes. When ready, the edges of the cheesecake will be very lightly browned.

The cheesecake may still be a little wobbly in the centre when shaken. Allow cheesecake to cool for 30 minutes at room temperature, then cover and refrigerate.

When cheesecake is cold, cut into bars for serving. Store in an airtight container in the refrigerator. © www.exclusivelyfood.com.au