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Cheesecake is a timeless dessert that has captured the hearts and taste buds of dessert lovers around the world. Its creamy texture, smooth flavor, and rich indulgence have made it a staple at gatherings, celebrations, and special occasions. Among the many delightful variations of this classic treat, chocolate chip cheesecake bars stand out, elevating the traditional cheesecake to new heights. The combination of velvety cheesecake filling, rich chocolate chips, and a crunchy graham cracker crust creates a dessert that is both visually appealing and utterly delicious.

Chocolate Chip Cheesecake Bars

Indulge in the delightful world of Decadent Chocolate Chip Cheesecake Bars, a perfect treat for any occasion! With a creamy cheesecake filling packed with rich chocolate chips and a crunchy graham cracker crust, these bars elevate the classic dessert. They are easy to make, serve, and share, ensuring everyone can enjoy a slice of heaven. Follow our step-by-step guide to craft these heavenly bars and impress your guests with a truly irresistible dessert!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

½ cup mini chocolate chips

For the Topping:

½ cup mini chocolate chips (for sprinkling on top)

Optional: Whipped cream for serving

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan to create a firm crust layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool slightly.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add in the granulated sugar and mix until well combined.

        Add eggs and sour cream: Add the eggs, one at a time, mixing just until incorporated. Avoid overmixing. Then, stir in the sour cream and vanilla extract until the mixture is smooth.

          Fold in the chocolate chips: Gently fold in ½ cup of mini chocolate chips into the cheesecake batter.

            Assemble the bars: Pour the cheesecake filling over the prepared crust and spread it out evenly. Sprinkle the remaining ½ cup of mini chocolate chips on top.

              Bake: Place the pan in the oven and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The filling will firm up as it chills.

                Cool and chill: Remove from the oven and allow to cool in the pan at room temperature for about 1 hour. Afterward, transfer to the fridge and chill for at least 4 hours, or overnight for best results.

                  Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares or rectangles. Optional: Serve with a dollop of whipped cream on top for added indulgence.

                    Prep Time, Total Time, Servings: 20 mins | 5 hrs (including chilling) | 16 bars