Chocolate Cheescake Candy Cane Bars

from: Food Network.com

Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 45 minutes
Makes about 16 (2 inch) squares




Crust:

20 chocolate wafer cookies
3 tbsp. unsalted butter, melted
1 tbsp. sugar
1/2 tsp. ground coffee beans
1/4 tsp. fine salt

Filling:

8 oz. semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:

4 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter
1 tsp. light or dark corn syrup
2 tbsp. sour cream, room temperature
1/2 cup crushed candy canes (see note at end)

PREHEAT oven to 350 degrees. Line an 8x8 inch baking dish with foil.

FOR the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

TO make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about two minutes. Stir and continue to microwave until completely melted, up to two minutes more.

BLEND the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as need. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

POUR the filling evenly over the crust. Bake until filling puffs slightly around the edges but is still a bit wobbly in the center, about 25-30 minutes. Cook on a rack.

FOR the glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about two minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top.

COOL completely, then refrigerate overnight.

CUT into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to five days.

NOTE: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.