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    Marbled Cheesecake Bars

      Servings:   16 bars


    • 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
      1 cup flour
      1 cup finely chopped pecans
      1/2 cup butter, softened
      1/2 cup firmly packed brown sugar
      24 ounces cream cheese, softened
      1 teaspoon pure vanilla extract
      3 eggs
      3/4 cup granulated sugar


    1. Preheat the oven to 325°F.
    2. Crust: Combine the flour, pecans, butter, and brown sugar; mix well. Press the mixture onto the bottom of an ungreased 8 or 9 inch square baking pan.
    3. Bake 15 to 16 minutes, or until light golden brown. Let cool while preparing batter.
    4. Batter: Melt the chocolate (broken into 1-inch pieces) in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until smooth. Set aside.
    5. In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until well blended. Add the eggs, one at a time, mixing well after each addition.
    6. Remove 1 cup batter and reserve. Add the melted chocolate to the mixing bowl and combine.
    7. Spoon the chocolate batter over the crust. Pour the 1 cup of reserved plain batter over the chocolate batter.
    8. Using the blade of a butter knife, swirl the batter to create a marbled effect.
    9. Bake 30 to 35 minutes, or until the center is set.
    10. Place the pan on a wire rack and cool to room temperature. Cover, and transfer the pan to the refrigerator to chill, approximately 3 hours.
    11. Store covered in the refrigerator.

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