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Two-Tone Cheesecake Bars




Source of Recipe


Eagle Brand®


List of Ingredients




2 cups finely crushed creme-filled chocolate sandwich cookies (about 24 cookies)
3 tablespoons margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
2 teaspoons vanilla extract
2 (1-ounce) squares unsweetened chocolate, melted
Chocolate Glaze


Recipe



Preheat oven to 300°. Combine crumbs and margarine; press firmly on bottom of 13x9-inch baking pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over yellow batter.
Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers.




Notes: Chocolate Glaze: In small saucepan, over low heat, melt 2 (1-ounce) squares unsweetened chocolate with 2 tablespoons margarine or butter and a dash salt. Remove from heat; add 1 3/4 cups confectioners sugar and 3 tablespoons hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup.)