Chocolate Layered No-Bake Cheesecake Bars
Why I Love This Recipe
Ingredients You'll Need
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbsp. sugar
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan.
Mix graham crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
MICROWAVE 6 of the chocolate squares in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted.
Beat cream cheese, 1/2 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
Gently stir in whipped topping.
Pour half of the batter into medium bowl; stir in melted chocolate.
Pour over crust; cover with remaining plain batter.
MELT remaining 2 chocolate squares as directed on package; drizzle over batter.
Refrigerate 3 hours or until firm.
Using foil handles, remove cheesecake from pan; cut into bars.
Store in tightly covered container in refrigerator.
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 16 servings, one bar each