Chocolate Cheesecake Bars

Chocolate Cheesecake Bars
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  1. 1 3/4 cups crushed chocolate sandwich cookies with white filling (18 cookies)
  2. 1/4 cup butter, melted
  3. 1 ounce semisweet chocolate, melted
  4. 8 ounces semisweet chocolate, chopped
  5. 3/4 cup whipping cream
  6. 1 3 ounce package cream cheese, softened
  7. 1 tablespoon chocolate liqueur (optional)
  8. 1/2 cup miniature semisweet chocolate pieces
  9. 1 recipe Sweetened Whipped Cream
  1. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease the foil; set aside. For crust, in a large bowl combine crushed cookies, butter, and the 1 ounce melted semisweet chocolate, stirring until well mixed. Press into the bottom of the prepared pan. Chill while making filling.
  2. For filling, in a small microwave-safe bowl combine the 8 ounces chopped semisweet chocolate and the whipping cream. Microwave on 100-percent power (high) about 2 minutes or until almost melted, stirring once. Stir until smooth.
  3. In a medium bowl beat cream cheese and, if desired, chocolate liqueur with an electric mixer on medium to high speed until smooth. Gradually add chocolate-whipping cream mixture, beating until smooth. Spread evenly over crust. Let stand for 15 minutes. Sprinkle with the chocolate pieces. Chill for 4 to 24 hours or until set. Cut into bars. Serve with Sweetened Whipped Cream.
  4. From the Test Kitchen
To Store
  1. Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week.
  2. Sweetened Whipped Cream
  3. Ingredients
  4. 1 cup whipping cream
  5. 2 tablespoons sugar
  6. 1/2 teaspoon vanilla
  7. Directions
  8. In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).