Ganache Topped Cheesecake Bars~

Adapted from a Bakerella recipe


1 1/2 cups crushed Biscoff Cookies (about 27 cookies...found at Walgreens and Walmart)
3 tablespoons packed brown sugar
6 tablespoons melted butter

Mix cookie crumbs and sugar together. Add butter, and stir till combined. Press into an 9 x 13 inch baking pan.

3 (8-ounce packages) cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
1 cup sour cream
1 tablespoon vanilla

Preheat oven to 325º.

Cream sugar, cream cheese and flour with electric mixer on medium till light and fluffy. On medium low, add eggs and mix till combined. Add sour cream and vanilla and mix till just combined. Pour on prepared crust and bake for about 45 minutes. Cool.

Chocolate Ganache
8 ounces heavy whipping cream
4 tablespoons butter
8 ounces semi-sweet chocolate
1/4 cup powdered sugar

Heat cream and butter on stove, but do not allow to boil. Remove from stove and pour over chocolate. Stir till completely combined. Add powdered sugar and whisk until combined and smooth. Pour over cooled cheesecake. Refrigerate overnight, then cut into bars to serve.

You can make half a batch in an 8 x 8 inch pan.  The only tricky part is splitting an egg for the 1 1/2 eggs: I use a fork to beat the first egg in a measuring cup, then discard approximately half.