* ingredients:
+For the crust -...
°16 Whole Nut Butter Cookies
°1/4 cup melted butter
+cheesecake filling-
°8 oz. Soft cream cheese
°1/3 cup sugar
°1 teaspoon vanilla
°1 egg
°1/2 tablespoon all-purpose flour
°6 pieces of chocolate with fun butter fingers
+to top-
°3/4 cup semi-sweet chocolate chips
°3 tablespoons butter
*Directions:
Preheat the oven to 325 degrees. Line a square 9x9 dish with tin foil or parchment paper and set aside. {If you're lining the pan with foil, grease it with nonstick cooking spray.} Crush the nut butter cookies in a food processor until the graham crackers are crumbly. Pour in the melted butter and beat several times to mix. Put it in the prepared dish and set aside.
In a large bowl, whisk together cheese and sugar until smooth. Add eggs, vanilla and flour and stir. Finely chop the sticks of butter and add to the cheesecake mixture. Pour over the nut butter crust and bake for 18-22 minutes or until the cheesecake is firm. Cool at room temperature, then place in the refrigerator until completely cooled.
Pour chocolate chips also butter to small bowl also microwave using "melt chocolate" function, stir every 20-30 sec. If the chocolate is about to melt, don't put it in the microwave! Just keep stirring - the remaining heat will continue to completely melt the chocolate. {If your microwave doesn't have this function, rotate the chocolate by 50% at 20-second intervals, stirring in between.} Spread the melted chocolate over the boards evenly and put them back in the fridge for 5-10 minutes to harden the chocolate. Remove from the refrigerator and, using aluminum foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.
Enjoy !
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