Kristy Cook
Ingredients
For the Crust
2 cups chocolate graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cheesecake Layer
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz dark chocolate, melted and slightly cooled
1 cup heavy cream
For the Chocolate Ganache
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For the Toppings (Optional)
Whipped cream
Chocolate shavings
Mini chocolate chips
Method
Step 1: Prepare the Crust
In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the crumbs are well coated.
Press the mixture firmly into the bottom of a 9×9 inch baking pan lined with parchment paper. Make sure it’s even and compact. Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Cheesecake Layer
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, beating until fully combined.
Slowly mix in the melted dark chocolate until the mixture is smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate cheesecake mixture until well combined and fluffy.
Spread the cheesecake mixture evenly over the prepared crust. Smooth the top with a spatula and place it back in the refrigerator to set for at least 4 hours or overnight.
Step 3: Prepare the Chocolate Ganache
Place the chocolate chips in a heat-proof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for a minute. Then stir until the chocolate is completely melted and the mixture is smooth.
Let the ganache cool slightly before pouring it over the set cheesecake layer. Spread it evenly with a spatula.
Step 4: Add Toppings (Optional)
For an extra touch of decadence, top the ganache with whipped cream, chocolate shavings, or mini chocolate chips.
Step 5: Chill and Serve
Return the pan to the refrigerator and let it chill for an additional hour, or until the ganache is set.
Once ready, use the parchment paper to lift the cheesecake bars out of the pan. Cut into squares and enjoy!
