{Chocolate Cheesecake Candy Cane Bars}

I got this recipe out of a magazine and made them last year…I did make a few changes and omitted some things and they turned out really really good but they are also VERY rich. I love chocolate so I was in heaven, but was still only able to handle one bar 🙂 And the candy canes add a very festive holiday touch!

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes

Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more.
Blend the cream cheese, sugar, and sour cream together until smooth. Scrape down the sides, as needed. Add the eggs and mix until just incorporated. With the mixer running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Let cool.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

* To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces.

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