Chocolate Chip Oreo Cheesecake Bars

CHOCOLATE CHIPS:  To prevent the mini chocolate chips from sinking to the bottom of the cheesecake, I like to toss the mini chocolate chips in about 1/2 Tablespoon of flour before I add them into the cheesecake mixture. I also like to toss the mini chocolate chips I’m using to sprinkle on top of the cheesecake in about 1/2 Tablespoon of flour, so they don’t sink into the cheesecake too much, I like them to just sit on top of each cheesecake bar.

LINE YOUR BAKING PAN: To make it super easy for you to cut these cheesecake bars into squares, line your 9×9 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the bars have chilled for at least 1 hour, lift the bars out of the pan, folding down the aluminum foil sides. Then use a sharp knife to cut the brownies into squares. SUPER EASY!

THICKNESS: If  you don’t want as thick of cheesecake bars, you can use a 9×3 inch pan instead of the 9×9 inch pan I used to make these bars. Either way, they will be delicious!

Ingredients:

1 package Oreo cookies

1/2 cup (1 stick) butter

3 (8 oz.) packages cream cheese, softened

1 (14 oz.) can sweetened condensed milk

3 large eggs

2 teaspoons vanilla extract

1 teaspoon flour

1 cup mini chocolate chips

Directions:

PRE-STEP: Preheat oven to 300F degrees. Line a 9 x 9 inch baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick cooking spray. Set aside.

STEP 1: Using a food processor, pulse Oreo cookies and butter together until crumbly.

STEP 2: Press cookie crumbs onto bottom of prepared pan. Set aside.

STEP 3: Using an electric or stand mixer, beat cream cheese until light and fluffy.

STEP 4:  Add condensed milk and beat until smooth.

STEP 5: Add eggs and vanilla extract. Mix well.

STEP 6: In a small bowl, coat 1/2 cup of mini chocolate chips in the flour. Mix coated mini chocolate chips into cream cheese mixture.

STEP 7: Pour cream cheese mixture into baking pan. Sprinkle the remaining (non-coated) mini chocolate chips on top of cream cheese mixture.

STEP 8: Bake for 1 hour or until cheesecake springs back when touched. Let cool at room temperature. Chill in fridge for at LEAST 1 hour before cutting into squares

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