Cookie Lovers Cheesecake Bars Are Monstrously Good

Makinze Gore
·1 min read

Yields: 16 servings

Prep Time: 15 mins

Total Time: 6 hours 35 mins

Ingredients

For crust:

  • Cooking spray

  • 1/2 c.

    (1 stick) butter, softened

  • 1/2 c.

    packed brown sugar

  • 1/4 c.

    granulated sugar

  • 1

    large egg

  • 1 tsp.

    pure vanilla extract

  • 1/4 c.

    all-purpose flour

  • 1/2 tsp.

    kosher salt

  • 1 c.

    semisweet chocolate chips

For cheesecake:

  • 2

    (8-oz.) blocks cream cheese, softened

  • 1/4 c.

    sour cream

  • 2/3 c.

    granulated sugar

  • 3

    large eggs

  • 1 tsp.

    pure vanilla extract

  • 1 tsp.

    kosher salt

  • Blue food coloring

  • 1 c.

    mini Chips Ahoy

  • 1/2 c.

    mini Oreos

Directions

  1. Make crust: Preheat oven to 350°. Line a 9"-x-9" baking pan with parchment paper, leaving a 2" overhang on the sides and grease with cooking spray.

  2. In a large bowl using a hand mixer, beat butter and sugars together. Add egg and vanilla and beat until incorporated. Add flour and salt and beat until just combined, then fold in chocolate chips.

  3. Press dough into pan and bake 20 minutes. Reduce oven to 325°.

  4. Make cheesecake: In a large bowl, beat cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until incorporated. Add blue food coloring until desired color is reached. Pour batter over crust and smooth top, then top with Chips Ahoy and Oreos.

  5. Bake until cheesecake only slightly jiggles in center, about 30 minutes. Turn off oven, prop oven door open and let cheesecake cool in oven, 1 hour. Refrigerate cheesecake at least 4 hours and up to overnight.

  6. Remove cheesecake from pan and cut into squares.

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