Chocolate Cheesecake Bars

For the Oreo Crust

• 2 cups Oreo cookie crumbs
• 4 tablespoons unsalted butter, melted (½ stick)

For the Chocolate Cheesecake Layer

• ½ cup heavy cream, room temperature
• 8 ounces chocolate, finely chopped (high-quality semi-sweet or dark chocolate recommended)
• 24 ounces cream cheese, room temperature (3 bricks)
• ¾ cup granulated sugar
• ½ cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsweetened cocoa powder, sifted*
• 3 large eggs, room temperature

For the Oreo Crust

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy lifting later. Lightly spray the parchment paper with nonstick baking spray. Set aside.
   
2. In a large bowl, combine the 2 cups of crushed Oreo cookie crumbs and 4 tablespoons of melted unsalted butter. Stir thoroughly until the mixture is evenly moistened and resembles wet sand.
   
3. Transfer the Oreo crumb mixture into your prepared baking pan. Using the back of a spoon or your fingers, firmly press it into an even, compact layer across the bottom of the pan. This creates a sturdy base for your cheesecake.
4. Bake the crust in the preheated oven for 5 minutes. This brief bake sets the crust, making it less crumbly. After baking, remove the pan from the oven and place it on a wire rack to cool completely while you prepare the decadent chocolate cheesecake layer.
   

For the Chocolate Cheesecake Layer

5. In a small microwave-safe bowl, combine the ½ cup of room-temperature heavy cream and 8 ounces of finely chopped chocolate. Heat in the microwave on high for 1 minute. Remove and whisk vigorously until the chocolate is fully melted and smoothly incorporated with the cream. If any chocolate pieces remain, microwave for an additional 30 seconds and whisk again until smooth. Set aside to cool slightly.
   
6. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the 24 ounces of room-temperature cream cheese and ¾ cup of granulated sugar together on medium speed. Continue mixing for about 1 minute, or until the mixture is light, fluffy, and completely smooth, with no lumps of cream cheese remaining.
7. To the cream cheese mixture, add the ½ cup of room-temperature sour cream, 1 teaspoon of pure vanilla extract, 1 tablespoon of sifted unsweetened cocoa powder, and the cooled melted chocolate mixture. Mix on low speed until all ingredients are just combined and the batter is uniform. Be sure to scrape down the sides and bottom of the bowl with a spatula as needed to ensure everything is thoroughly incorporated. Avoid overmixing.
8. With the mixer still on low speed, add the 3 large, room-temperature eggs one at a time. Mix each egg in just until it is fully incorporated into the cheesecake mixture before adding the next. This gentle incorporation prevents too much air from being beaten into the batter, which can lead to cracks.
9. Carefully pour the smooth chocolate cheesecake batter evenly over the cooled, baked Oreo crust in the prepared pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
   
10. Bake in the preheated oven for 40-45 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle when the pan is gently shaken. Do not overbake.
    
11. Once baked, remove the pan from the oven and allow the cheesecake to cool completely to room temperature on a wire rack. This slow cooling prevents cracks. Once at room temperature, transfer the pan to the refrigerator to chill thoroughly for at least 6 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and for optimal flavor and texture.
12. Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Place it on a cutting board, slice into 9 even bars, and serve. Enjoy the rich, creamy goodness!

*You can use any type of unsweetened cocoa powder you prefer. However, I highly recommend using Dutch-process cocoa powder for a richer, darker chocolate flavor in this recipe. Since there is no baking soda to neutralize the acidity of natural cocoa powder, Dutch-process cocoa, which is alkaline, creates a smoother and deeper chocolate taste.

Essential Tips for Perfect Cheesecake Bars:

• It’s crucial to let the baked cheesecake bars cool completely to room temperature before transferring them to the refrigerator. A sudden, dramatic change in temperature from hot to cold can shock the cheesecake, causing it to crack on the surface.
• For the cleanest, most precise cuts when slicing your chilled bars, heat your knife under hot water, wipe it clean, and then slice. Repeat this process for each cut. This creates beautifully smooth edges.
• Do not overmix the cheesecake batter, especially after adding the eggs. Overmixing incorporates too much air, which can lead to a puffy cheesecake that cracks as it cools and collapses. Mix just until combined.

Make-Ahead Convenience:

These chocolate cheesecake bars are an excellent make-ahead dessert! You can prepare and bake the Oreo crust up to 3 days in advance and store it covered at room temperature. For even greater convenience, bake the entire cheesecake and store it, covered, in the refrigerator for up to 2 days before you plan to serve it. This makes entertaining a breeze!

Storage Guidelines:

Store any leftover chocolate cheesecake bars in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual bars tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator before serving chilled.