Chocolate Chip Cheesecake Bars

INGREDIENTS:

1. 14 graham cracker sheets
   
2. 1/2 cup butter, melted
3. 2 Tbsp. brown sugar
4. 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
5. 1-1/3 cups granulated sugar
6. 1/4 cup heavy whipping cream, at room temperature
7. 1/4 cup sour cream, at room temperature
8. 1 tsp. vanilla
9. 4 eggs, at room temperature
10. 1-1/2 cups semi-sweet chocolate chips, divided
11. 1 Tbsp. coconut oil
    

DIRECTIONS:

• Preheat the oven to 325°F.
  
• Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a “steam room,” ensuring your cheesecake won’t crack.)
• To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they’re processed to resemble a coarse meal.
• Add the butter and brown sugar, and process or mix until combined.
• Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve.
• Press the graham cracker mixture onto the bottom of the dish and set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the granulated sugar and beat together for 1 min.
• Add the whipping cream, sour cream, and vanilla and beat until everything is mixed well.
• Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition. Mix until the eggs are just incorporated.
• Using a spatula or spoon, fold in 1 cup of chocolate chips by hand.
• Pour the cheesecake batter into the casserole dish. Place the dish on the middle rack of the oven.
• Bake for 55 min. to 1 hour and 5 min. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
• Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
• After the hour has passed, remove the cheesecake from the oven and allow it to cool completely for about 2 to 3 hours before placing it in the fridge to chill at least 2 hours.
• When you’re ready to serve, pull up on the parchment to remove the cheesecake from the pan. Slice into bars, cleaning the knife between each slice to get a clean cut.
• To top the bars with the chocolate drizzle, microwave the remaining chocolate chips and coconut oil in the microwave in 30-second increments until smooth. Drizzle the chocolate all over the top of the bars. Allow it to set for 5 min., and serve!
  

This recipe was used with permission from Kraft Foods.