Cookies and Cream Cheesecake Bars

Preheat your oven to 350°F. Line a 9×13" baking dish with parchment paper, making sure the paper goes up the sides so you can easily lift the cheesecake out later. In a medium mixing bowl, combine the crushed chocolate sandwich cookies and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly and evenly into the bottom of your prepared baking dish. Use the bottom of a measuring cup or a spatula to smooth it out, pressing down along the edges. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cream cheese, sour cream, granulated sugar, and vanilla extract on medium speed until smooth and combined. Add the eggs one at a time, followed by the egg yolks, mixing after each addition until fully incorporated. Once all the eggs are in, increase the speed to high and beat for an additional minute to ensure a silky texture with no lumps. Gently fold in the broken pieces of chocolate sandwich cookies with a spatula.

Pour the cheesecake filling over the prepared crust and spread it out evenly with a spatula. Transfer to the oven and bake for 40-45 minutes. The edges should be golden and pulling away from the pan, while the center will have a slight jiggle when gently shaken. Be careful not to overbake! Let the cheesecake cool to room temperature on a wire rack, then transfer it to the fridge to chill for at least 4 hours, or until completely set.

While the cheesecake chills, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil). Remove from the heat and pour it over the chopped chocolate bars in a heat-safe bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy. Set the ganache aside to cool.

Once the cheesecake is around room temperature, pour the chocolate ganache over the top, spreading it evenly with a spatula. Place the cheesecake back in the fridge overnight to allow the cheesecake and ganache set completely.

The next morning, pull from the fridge. Gently lift the cheesecake out of the pan using the parchment paper. Peel the paper away from the sides and trim off the browned edges if desired. Slice the cheesecake into bars by cutting it in half lengthwise, then cutting each half into 7-8 bars (or however you prefer).

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the heavy whipping cream, vanilla bean paste, powdered sugar, and cornstarch on high speed until stiff peaks form.

Pipe or spoon a generous dollop of whipped cream onto each cheesecake bar. Top each one with a whole chocolate sandwich cookie. Dassit!