For the cookie crust:
- 30 original-size vanilla wafer cookies
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons (43 g) unsalted butter, melted
- 2 tablespoons (10 g) mini chocolate chips
For the cheesecake filling:
- 16 ounces softened cream cheese
- 3 large eggs
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (2 ounces) sour cream
- 1/2 cup (3 ounces) mini chocolate chips
- Food processor
1 Preheat oven: Heat oven to 350°F. Grease and line an 8x8 baking dish with parchment paper, leaving an overhang of parchment on two sides. This will help you lift the bars out of the pan after they’ve been baked.
2 Make the crust: Pulse vanilla wafers in a food processor until fine crumbs the size of sand are formed. You should end up with 1 cup of crumbs. Add sugar and salt to the food processor and pulse 5 times to combine. Pour in melted butter and pulse until the mixture starts to clump together, 5-10 seconds. The crust will look like wet sand and stick together when squeezed. Remove blade and use a small rubber spatula to stir in 2 tablespoons mini chocolate chips.
3 Form the crust to the pan: Dump the cookie crumb mixture into the prepared baking dish. Firmly, press crust into the bottom of the dish in an even layer. You can use the bottom of a measuring cup for this. It should be firm enough to not move when gently touched. Bake for 10 minutes. The crust will be slightly golden brown around the edges.
Remove from oven to cool on a cooling rack while you make the filling.
Turn the oven down to 325°F.
4 Make the filling: Beat the cream cheese in a mixing bowl (or in the bowl of a stand mixer) until smooth. Beat in the eggs one at a time until combined, scraping the bowl after each addition.
Beat in the sugar, followed by the vanilla extract and sour cream, until just combined. Do not overmix. The mixture should be smooth and thick like yogurt.
Turn off the mixer and fold in the mini chocolate chips with a spatula.
5 Fill the crust: Spread the cheesecake filling over the prepared crust and rap the pan on the counter a few times to release any bubbles.
6 Bake the bars: Bake for 20 to 25 minutes or until the filling is just set and slightly jiggly in the center. Turn off the oven, crack open the door (use a wooden spoon wedged between the door to keep it from closing if yours won’t stay open) and cool in the oven for 30 minutes.
7 Chill the bars: Remove from the oven and cool to room temperature on a rack, about 30 minutes. Transfer to the fridge and chill for at least 3 hours or overnight before serving.
Leftovers! These bars will keep in a covered container in the fridge for about a week.
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