Chocolate Chip Cheesecake Bars

Ingredients

• 7 ounces whole vanilla wafer cookies, such as Nilla Wafers
• 3 tablespoons granulated sugar
• 1/8 teaspoon kosher salt
• 1/4 cup unsalted butter, melted
• 1/4 cup mini chocolate chips
• 16 ounces softened cream cheese
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup mini chocolate chips

Directions

1. Heat the oven to 350 degrees F. Coat an 8x8-inch baking pan with grease, then line it with parchment so extra parchment extends over two sides. For the crust, pulse the vanilla wafers in a food processor until they become fine, even crumbs. Add the sugar, salt, and melted butter, and pulse again until everything is incorporated. You’re looking for a damp, sandy mixture that holds together when squeezed in your hand.
2. Take the blade out of the food processor bowl, then use a spatula to stir in the mini chips. Press the crumb mixture firmly into the lined pan, smoothing it into an even base. Bake for 15 minutes, until the crust is set and nicely golden. Move the pan to a rack to cool, and lower the oven temperature to 325 degrees F.
3. For the filling, beat the cream cheese in a mixing bowl, or use a stand mixer bowl, until it is completely smooth. Add the eggs one at a time, mixing until each is incorporated and scraping down the bowl after each addition. Mix in the sugar, then the vanilla extract and sour cream, stopping as soon as the filling comes together. Don’t overdo it here. Gently fold in the mini chocolate chips.
4. Spoon the cheesecake mixture onto the cooled crust and spread it evenly. Tap the pan against the counter a few times to bring any trapped air bubbles to the surface.
5. Bake for 20 to 25 minutes, until the filling has set but still has a slight wobble in the middle. Switch off the oven, prop the door open, using a wooden spoon if the door will not stay ajar, and let the pan cool inside for 30 minutes.
6. Remove the pan from the oven and set it on a rack until it reaches room temperature, about 30 minutes. Move it to the fridge and chill for at least 3 hours before serving.
7. Store the bars in a covered container in the fridge for about a week.