Cookies and Cream Cheesecake Bars

Sometimes you love a classic dessert like these Cheesecake Bars, but want to make them a little more exciting, and that's where these Cookies and Cream Cheesecake Bars come in. They have all the delicious flavor of cheesecake with a rich chocolate crust and crushed cookies in every bite.

Grab your favorite chocolate sandwich cookies and get ready to bake! These Cookies and Cream Cheesecake Bars are made in an 8 x 8 pan and are packed with flavor.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Cream Cheese: It’s important that the cream cheese is softened. Make sure to leave it out before you start baking so it has time to soften.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Check out My Favorite Baking Tools to see what I use when I bake.

Now let's bake! Get started by blending the chocolate cookies (filling included) in a food processor or blender until they are a fine, sandlike consistency. Add in melted butter and blend until the crumbs start to clump together.

Line an 8 x 8 pan with parchment that overhangs the edges and spray that parchment lightly with cooking spray. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Chill until needed.

Preheat oven to 325º. Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on medium speed until combined. Add in the eggs, sour cream, and vanilla and continue to mix, scraping down the sides of the bowl as needed.

Add in about ⅔ of the crushed cookies and gently fold in, being careful not to overmix. Carefully pour the cheesecake batter on top of the crust and use an offset spatula to spread it around so it is level. Add remaining crushed cookies on top.

Bake for 32-35 minutes until it has a slight wiggle in the center. Let cheesecake cool completely at room temperature.

Once cool, carefully run a butter knife along the sides of the pan and gently lift the cheesecake out by the overhanging parchment.

Cut the cheesecake into 9 bars by cutting it at 2.5″ and 5″ both ways. Enjoy!