Chocolate Cheesecake Bars

Crust

1. Preheat oven to 350 degrees F. Line a 9×13 rectangle baking pan with parchment paper, draping extra parchment paper over the sides of the pan. You can use binder clips to keep the sides in place while it bakes, but it’s not necessary. Spray the parchment paper and the sides of the pan that aren’t covered with parchment paper with nonstick baking spray.
2. In a food processor, add in the oreo cookies. Pulse until the oreo cookies are completely crumbs.
3. Add the melted butter in with the cookie crumbs and pulse until the crumbs are completely coated in butter.
4. Dump the cookie crumbs into the bottom of the prepared pan and gently but firmly press into an even layer in the bottom of the pan.
5. Place in the fridge or freezer to firm up while preparing the cheesecake batter.

Chocolate Cheesecake Filling

1. Add the chocolate and heavy cream to a medium microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted. Set aside.
2. In a large bowl, add in the cocoa powder and sugar. Stir to combine and break up any lumps that are in the cocoa powder.
3. Add the cream cheese to the sugar and cocoa powder. Using a hand mixer on medium speed, beat until the cream cheese is completely worked into the sugar/cocoa powder mixture. Scrape down the sides and bottom of the bowl.
4. Add the melted chocolate/heavy cream and sour cream to the cream cheese. Beat until the chocolate and sour cream is completely incorporated. Scrape down the sides of the bowl.
5. Add the vanilla extract and then the eggs one at a time. Beat in each egg just until combined before adding the next. Scrape down the bowl after incorporating each egg.
6. Pour the cheesecake batter on top of the oreo cookie crust. Spread out evenly using a spatula.
7. Place in the preheated oven and bake for 50 to 55 minutes until the cheesecake is set. Turn off the heat and leave the oven door open. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Ganache

1. In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 30-second increments and stir after each increment until the ganache comes together into a smooth, creamy chocolate sauce.
2. Pour on the cooled or chilled cheesecake. Spread to the edges.
3. Place in the fridge until the ganache has firmed up or overnight if your cheesecake bars are only cooled at this point.
4. Slice into 12 large pieces and serve.
5. Store in an airtight container in the refrigerator for up to 5 days.