Cookie Bar Cheesecake

Ingredients:

• 4 8oz packs of cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 4 eggs 
• ½ cup heavy cream
• ⅓ cup all purpose flour
• 5-6 Little Secrets Milk Chocolate Cooke Bar, chopped

Directions:

1. Preheat the oven to 375 F
2. In a medium sized bowl, add graham cracker crumbs, melted butter and stir to combine
3. Spray a 9" springform pan with oil and press the graham cracker mixture into the bottom and sides evenly
4. Bake for 8-10 minutes or until the crust is golden brown
5. Lower your oven temperature to 350F
6. In the bowl of a stand mixer fitted with the paddle attachment, add your cream cheese and mix on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between eggs,
7. Stop the mixer and scrape down the bowl and then turn it back onto low speed and add in the cream and vanilla. Mix for 30 seconds.
8. Slowly add in your flour and then move your speed up to a medium and mix for 2-3 minutes. Scraped down the sides and make sure everything is evenly mixed
9. Pour cheesecake batter into the crust and place it on a sheet tray.
10. Take a second sheet tray with 1 inch of water and place on the lower rack of the oven.
11. Place cheesecake on the upper rack and back for 45-55 minutes.
12. Cheesecake is done when the edges start to brown and break away from the sides of the pan.  It will still be jiggly in the middle - which is what you want!
13. Turn the oven off and crack the door open a little bit and let cheesecake cool inside for one hour.
14. Place cheesecake in fridge for at least 4 hours or overnight.
15. Top your cheesecake with cut up Little Secrets Milk Chocolate Cookie Bars and a drizzle of melted chocolate right before serving!