Triple Chocolate Cheesecake Bars

By emp1438

Ingredients

• Crust
• 24 Oreo cookies
• 3 tablespoon(s) butter, melted
• 3 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened
• 1 cup(s) sugar
• 1 tablespoon(s) cornstarch
• 3 large eggs, at room temperature
• 8 ounce(s) (scant 1 cup) reduced-fat sour cream
• 2 teaspoon(s) vanilla extract
• 1 bar(s) (4 oz each) premium whitechocolate
• 1 bar(s) (4 oz each) milk chocolate
• 1 bar(s) (4 oz each) semisweet baking chocolate

Details

Servings 36
Preparation time 40mins
Cooking time 270mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 300°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.

Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.

Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 13⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside.

Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.

Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.

Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.