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Velvety Chocolate Cheesecake Squares




Source of Recipe


Macklinda


Recipe Introduction


Tips:
Instead of using microwave to melt chocolate chips, place chocolate chips in a heat-proof bowl set over a saucepan of hot, not boiling, water and heat gently until chips are melted. Stir until smooth. Cheesecake squares can be wrapped and frozen for up to 3 months.



List of Ingredients




Velvety Chocolate Cheesecake Squares

2-1/4 cups chocolate cookie crumbs
1/3 cup butter, melted
1/4 cup corn syrup
3/4 cup semi sweet chocolate chips
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
1-1/4 cups Milk
2 pkgs (each 8 oz) light or regular cream cheese, softened
1 cup granulated sugar
2 eggs



Recipe



Preheat oven to 325°F. Line a 13 x 9-inch metal baking pan with foil, leaving 2 inches overhang at each end.

In bowl, combine chocolate crumbs, Butter and corn syrup until blended; press into prepared pan. Bake for about 10 min or until puffed and bubbling. Set aside.

Meanwhile, in microwave-safe bowl, microwave chocolate chips for 1 to 2 min on Medium (50%) power, stirring twice, until chips are melted. Set aside. In separate bowl, whisk together cornstarch and cocoa; gradually whisk in Milk until blended. Set aside. In large bowl, using electric mixer, beat cream cheese with sugar until smooth. Beat in eggs, one at a time, just until blended. Beat in Milk mixture, then melted chocolate until blended.

Pour over baked crust. Bake for 40 to 45 min or until edges are puffed and centre has a slight jiggle. Let cool completely in pan on rack. Refrigerate until cold, for at least 2 hours or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares using a hot knife.