Marbled Cheesecake Bars

Very good. Ghirardelli.com

• Ready In: 50 mins
• Yields: 16 bars

Ingredients

• 2  ounces chocolate, broken into 1-inch pieces (Ghirardelli 60% cacao bittersweet chocolate baking bar)
• 1  cup flour
• 1  cup  finely chopped pecans (They are to go in the crust)
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 24  ounces cream cheese, softened
• 1  teaspoon pure vanilla extract
• 3  eggs
• 3⁄4 cup granulated sugar

Directions

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