Chocolate cheesecake in a bar cookie is a nice treat. The crumbly topping also forms the crust, then the finished bars are drizzled with melted chocolate.

EASY

INGREDIENTS | YIELDS 16 BAR COOKIES

• ⅓ cup brown sugar
• 1 cup flour
• 3 tablespoons cocoa powder
• ½ cup chopped pecans
• ½ cup butter, melted
• 1 (8-ounce) package cream cheese
• ¼ cup brown sugar
• 1 (1-ounce) square unsweetened chocolate, melted
• 2 tablespoons cocoa powder
• 1 egg
• 2 tablespoons heavy cream
• 2 teaspoons vanilla
• 1 cup semisweet chocolate chips
• 2 tablespoons butter

1. Preheat oven to 350°F. Spray a 9-inch square pan with nonstick baking spray containing flour and set aside.

2. In medium bowl, combine ⅓ cup brown sugar, flour, 3 tablespoons cocoa, and pecans and mix well. Add ½ cup melted butter and mix until crumbly. Reserve ¾ cup of this mixture for topping. Press remainder into pan.

3. Bake crust for 12–16 minutes until it's just set. Place on wire rack to cool while preparing filling.

4. In medium bowl, beat cream cheese until smooth and fluffy. Add brown sugar, melted chocolate, and cocoa powder and beat until smooth. Add egg, heavy cream, and vanilla and mix well. Pour over crust and sprinkle with reserved crumbs.

5. Bake cookies for 22–27 minutes until filling is just set. Place on wire rack to cool.

6. Combine chocolate chips with 2 tablespoons butter in microwave-safe glass measuring cup. Microwave on 50% power for 2 minutes, then stir until smooth. Drizzle over bars, then let stand until set.