Ghiradelli Marbled Cheesecake Bars

This recipe was on the inside of the wrapper of the Ghiradelli 60% Cacoa Bar. Laura made it for us and it was delicious! Very much a cheesecake, with a wonderful crust. And rich! A small piece is plenty. Though expensive, it's a perfect company dessert as it can be made in the morning and kept chilled until served.

Ghiradelli Marbled Cheesecake Bars (325 degree oven)
(yield 16 bars)

Crust:
1 cup flour
1 cup pecans, finely chopped
1/2 cup butter, softened
1/2 cup brown sugar, firmly packed

Combine the flour, pecans, butter and brown sugar; mix well.
Press the mixture onto the bottom of an ungreased 8"or 9" square baking pan.
Bake 15-16 minutes, or until light golden brown.

Batter:
24 oz. cream cheese, softened
3/4 cup sugar
1 tsp. vanilla extract
3 eggs
2 oz. Ghiradelli 60% Cacoa Bar, melted

In a large mixing bowl, beat the cream cheese, granulated sugar and vanilla extract until well blended.
Add the eggs one a at a time, beating well.
Set 1 cup of batter aside.
Combine melted chocolate into the mixing bowl.
Spoon the chocolate batter over the crust.
Pour 1 cup of plain batter over the chocolate batter.
Using the blade of a butter knife, swirl the batter to create a marbled effect.
Bake 30-35 minutes, or until center is set.
Cool on rack to room temperature, then cover and transfer pan to refrigerator. Chill approximately three hours.
Store covered in the refrigerator.

pecans finely chopped

the butter and sugar/flour cut in
carefully press the mixture into the bottom of the pan


mixing the cream cheese batter and adding one egg at a time
such beautiful golden eggs!

pouring in the melted chocolate... scraping every last drop into the batter


no need to cool the crust, just pour in the batter
swirl the white batter into the chocolate; don't over do it, as you'll lose the effect



ready for the oven

voila!