Salted Chocolate Cheesecake Bars

– 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks) – ▢1 cup granulated sugar 200 grams – ▢½ cup brown sugar 107 grams – ▢3 large eggs 150 grams, room temperature and divided – ▢2¼ cups all-purpose flour 270 grams – ▢1¼ teaspoons baking soda 8 grams – ▢¼ teaspoon baking powder 1 gram – ▢¼ teaspoon kosher salt – ▢1½ cups mini chocolate chips 266 grams, divided


To make the crust, use a food processor to crush the chocolate sandwich cookies into fine bits. You could also put the cookies in a Ziploc bag and use a rolling pin to crush them.

Melt the unsalted butter and mix it with the cookie pieces in a small bowl. Put the crust mix in the pan that has been made. First, bake the crust for 10 minutes.

ake the chocolate cheesecake filling. Put the semisweet chocolate in a bowl that can go in the microwave and melt it until it's smooth.

Use the paddle to make the mixture smooth. Mix the chocolate in well after adding it. One at a time, add the eggs and mix until just mixed after each one.

To bake the cheesecake, pour the batter over the base that has been left to cool. Put it in the oven for 45 minutes, or until the middle moves a little.

Close the oven door a little and turn it off to rest the cheesecake. Leave the cheesecake in the oven for one more hour to cool down.