This document provides a recipe for chocolate biscoff cheesecake bars. The crust is made from crushed biscoff cookies, brown sugar, and melted butter. The cheesecake layer consists of cream cheese, sugar, flour, eggs, and sour cream. Once baked, a chocolate ganache is poured over the cheesecake and refrigerated overnight before cutting into bars. Optional cookies can be sprinkled on top of the ganache for extra crunch.

1. Cheesecake Bars
Sunday, August 8, 2010
I was in the mood for something
cold and lip-smackingly sweet.
Something I could sink my teeth
into. Something to maintain my
weight. So I made this treat with
a few of my favorite things.
Cheesecake.
Chocolate. (Hello there my
friend)
and these cookies.
If you ever fly Delta, then you’ve
probably had them before. They’re
one of the snack options. I always
get excited when the cart comes
down the aisle. Time for cookies.
They’re so good, I’ve started
buying them if I travel other airlines
because it feels wrong to fly
without them.

2. They’re a crunchy, no-frills,
sans chocolate type of cookie.
Actually, I’m surprised I like
them so much. But I do. Oh I
do.
So I thought they would be great
to use for the cheesecake crust.
Throw the cookies into a food processor and chop
them up into beautiful golden brown cookie
powder.
About 1 1/2 cups worth.

3. Then add 3 tablespoons of brown
sugar.
Don’t you love how packed
brown sugar looks? Even in the
size of a tablespoon. Wouldn’t it
be fun to have buckets of it and
make brown sugar sand castles?
One can only dream.
To make the crust, mix the
cookie crumbs and brown sugar
together. Add 6 tablespoons
melted butter and combine.
Place the mixture in a 13 X 9
pan and press firmly into the
bottom.
Mix up the cheescake ingredients and pour it
on the crust.

4. Oh yeah!
Then bake it at 325 degrees for about 45
minutes.
And let it cool.
And try not to eat it.
And try not to eat it.
Then whip up some chocolate ganache to pour on
top.
Oh yeah.
Spread the chocolate evenly on top of the
cheesecake and then refrigerate overnight.
Cut into cute little cheesecake
bars…
Or if you save a few of the
cookies, you can sprinkle them on
top of the chocolate before you
refrigerate.

5. P.S. … I didn’t make two pans of these
cheesecake bars. That would be criminal. I
just did half with and half without cookies
on top.
Chocolate Biscoff Cheesecake Bars
Crust
1 1/2 cups crushed Biscoff Cookies
(about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter
• Mix cookies and sugar
together.
• Add butter and stir until
combined.
• Press mixture into a 13 X 9
pan.
Cheesecake
3 (8 oz.) packages cream cheese,
softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla
• Preheat oven to 325 degrees.
• Cream the sugar, cream cheese, and flour with an electric mixer on medium until light
and fluffy.

6. • On medium low, add eggs one at a time, mixing well with each addition.
• Add sour cream and vanilla and mix until just combined.
• Pour on prepared crust and bake for about 45 minutes.
• Remove and cool.
• Prepare ganache.
Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar
• Heat cream and butter
on stove until just
before boiling.
• Remove from stove
and pour over
chocolate. Stir until
completely combined.
• Add confectioners’
sugar and beat with a
wire whisk until
combined and
smooth.
• Pour over cooled cheesecake.
• Cover and refrigerate overnight.
• Cut into bars and serve.
Makes about 30 bars.
* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before
refrigerating.
Enjoy sinking your teeth in!
http://www.bakerella.com/cheesecake-bars/