Double Chocolate-Mint Cheesecake Bars

Double Chocolate-Mint Cheesecake Bars

chocolate graham crackers
8 ounces cream cheese, softened
5 tablespoons Dutch process cocoa, sifted
1 cup sour cream
2 tablespoons cornstarch
3/4 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla
2 ounces Andes Crème de Menthe baking chips

Preheat oven to 325

Lightly coat the bottom of an 8" baking pan with nonstick spray and then line with parchment paper. Lightly coat the rest of the pan with nonstick spray.

Use enough graham crackers to completely cover the bottom of the pan - you may have to break some pieces for them to fit.

In a large mixing bowl, beat cream cheese until smooth. Add cocoa and sour cream - beat until combined. Add in cornstarch, sugar, egg, egg white and vanilla - mix until combined. Pour into the prepared pan.

Bake until the center is just set - about 30 - 40 minutes. Remove and sprinkle the top with the Andes baking chips - let sit for 5 minutes. Use an offset spatula and evenly spread the melted chips to cover the top. Let cool completely and then place in the refrigerator to chill for at least 4 hours.

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