Chocolate Chip Shortbread Cheesecake Bars

By srumbel

A shortbread crust, topped with a chocolate chip cheesecake filling and a Cool Whip topping.

from reasontoskipthehousework.com

Ingredients

• 1 cup sugar
• 'divided' 1/2 cup (1 stick) butter or margarine {softened}
• 1 egg
• 2 teaspoons vanilla extract
• 'divided' 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
• 'divided' 1 container (16 oz.) dairy sour cream
• 2 eggs
• 2 cups frozen non-dairy whipped topping {thawed}
• Fresh strawberries {rinsed and halved}

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

1.Heat oven to 350°F.
2.Grease 9-inch springform pan. {I made bars so I used a 9"x9" glass pan.
3.Beat 1/2 cup sugar and butter in large bowl.
4.Add 1 egg and 1 teaspoon vanilla; beat until creamy.
5.Gradually add flour and baking powder, beating until smooth.
6.Stir in 1/2 cup small chocolate chips.
7.Press mixture onto bottom of prepared pan.
8.Stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla in medium bowl.
9.Stir in remaining 1/2 cup small chocolate chips.
10.Pour over mixture in pan.
11.Bake 50 to 55 minutes until almost set and edges are lightly browned.
12.Cool completely on wire rack; remove side of pan.
13.Spread whipped topping over top.
14.Cover; refrigerate.
15.Just before serving, arrange strawberry halves on top of cake; garnish as desired. Cover; refrigerate leftover dessert. 12 servings.