Triple Chocolate Cookie Squares (Print Version)
# Ingredients:
→ Oreo Crust
01 -
1.5 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
02 -
3 TBSP Unsalted butter, melted
→ Chocolate Cheesecake
03 -
18 oz Cream cheese, room temperature
04 -
0.75 cup White granulated sugar
05 -
0.38 cup Unsweetened cocoa powder (use dutch process)
06 -
6 oz Chocolate bar, melted (I used Lindt 70%)
07 -
0.38 cup Heavy cream, room temperature
08 -
0.75 tsp Pure vanilla extract
09 -
3 Large eggs, room temperature
→ Chocolate Ganache
10 -
0.75 cup Semi-sweet chocolate chips
11 -
0.38 cup Heavy cream
# Instructions:
01 -
Preheat oven to 325℉. Spray a 9X9-inch square pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
02 -
Using a food processor, blend the Oreos into a fine crumb. Pour crumbs and melted butter into a small bowl and use a fork to blend together. Pour Oreo crumbs into the prepared pan. Use the bottom of the measuring cup to compact the crust down. Crust goes only on the bottom of the pan and not up the sides. Bake for 12 minutes. Prepare the chocolate batter while it bakes.
03 -
In a microwave safe bowl, add in the chocolate bars. Melt for 30 seconds and stir. Melt for 20 seconds and then stir. Then, heat for 15 second intervals and stir well in between each interval. Do this until melted.
04 -
Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape the bowl. Add in the melted chocolate, heavy cream, and vanilla. Mix on medium until smooth. Add in the eggs and mix on low speed until just combined.
05 -
Pour batter on top of the crust. Bake for 40-50 minutes. Bake until the edges are set, but the middle has a slight jiggle.
06 -
Turn off the oven, crack open the door, and let the cheesecake sit for 20 minutes to slowly cool down. Then, transfer to a cooling rack to cool completely. Cover with foil and chill in the fridge for 6 hours or overnight.
07 -
In a small bowl, add the chocolate chips. In a small saucepan, heat the heavy cream over medium-low heat until steaming. Pour hot cream over the chocolate chips. Let it sit for 2 minutes. Then, stir until smooth and combined.
08 -
Take the cheesecake bars out of the pan and remove the parchment paper. Pour the ganache on top and spread using an offset icing spatula. If serving immediately, place in the freezer for 10 minutes before cutting the bars. If serving later, store the bars in the fridge until ready to cut and serve.
# Notes:
01 -
Pull out dairy ingredients 2 hours before baking to ensure they reach room temperature.
02 -
These bars are a decadent triple chocolate treat with no water bath required.
03 -
For clean cuts, wipe your knife with a hot, damp cloth between each slice.