Black-And-White Cheesecake Bars Recipe

Directions:

1. Spray a 9 x 13 baking pan with cooking spray.
2. Line the pan with parchment paper, leaving a 2-inch overhang on the long sides, then spray the parchment with cooking spray.
3. Sift flour, cocoa, baking soda and salt into a large bowl.
4. In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until smooth.
5. Add 2 eggs and 2 teaspoons of vanilla to the butter mixture and beat until smooth, scraping down the sides of the bowl as needed.
6. Reduce the mixer speed to low and gradually add the flour mixture.
7. Once all of the flour is incorporated, increase mixer speed to medium and beat until fully incorporated. The batter will be heavy!
8. Preheat over to 325°F
9. Set aside 1 cup of the cookie dough - cover and refrigerate.
10. Press the remaining dough into the prepared baking pan.
11. Chill for 30 minutes then bake until the base is set and the edges are puffed, about 25 minutes.
12. Cool completely in the pan on a wire rack.
13. Meanwhile, combine the cream cheese, confectioners' sugar, 1 egg and 1/2 teaspoon vanilla in a medium bowl.
14. Spread over the cooled base.
15. Remove the reserved cookie dough from the fridge and let it soften slightly.
16. The cookie dough can be crumbled on top of the cheesecake layer or, if you prefer, you can use a pastry bag fitted with a large plain tip to pipe the dough in diagonal lines (going both ways) over the top of the cheesecake layer.
17. Bake until the filling is set, 25-30 minutes.
18. Let cool completely in the pan on a wire rack.
19. Once cool refrigerate briefly then, using the overhanging parchment, lift the bars out. Trim the edges and cut into individual bars.
20. Bars can be refrigerated up to 3 days in an airtight container.