Creamy chocolate cheesecake bars made with dark chocolate -- no water bath required! Served on a 2-ingredient Oreo crust and topped off with whipped cream and strawberries, these cheesecake bars are decadent bliss.
Preheat oven to 350F (175C) and line a 9x9 baking pan with parchment paper or foil.
Place your Oreo cookies in a food processor and process until pulverized to fine crumbs.
Add melted butter and pulse again until well-combined.
Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
Stir in vanilla extract.
Stir in melted chocolate until completely combined.
Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
Spread cheesecake batter evenly over prepared cookie crust.
Bake on 350F (175C) for 40 minutes or until cheesecake is just set and slightly jiggly to the touch.
Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before slicing and serving.
Top with whipped cream, strawberries, and chocolate sauce, if desired.