Instructions

1. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 18 cookies; mix with butter until blended. Press onto bottom of prepared pan.
2. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 9 of the remaining cookies; stir into batter. Pour over crust.
3. BAKE 45 min. or until center is almost set. Cool 1 hour. After about 15 min., microwave chocolate and cream in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Cool until ready to use.
4. SPREAD chocolate mixture over cheesecake. Refrigerate 3 hours.
5. USE foil handles to remove cheesecake from pan before cutting into bars. Cut remaining cookies into quarters; use to garnish bars.

Cooking time (duration)

20 min prep 5 hr 5 min total

Number of servings (yield)

36 servings, 1 bar each

Category

Dessert

Related

All Nabisco Recipes

Tips

How to Neatly Cut Dessert Bars
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

How to Make Mess-Free Cookie Crumbs
Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.