Ingredients
Equipment
Method
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool while preparing the filling.
Step 2: Make the Cherry Cheesecake Filling
- In a large bowl, beat cream cheese and sugar together until smooth.
- Add eggs, one at a time, mixing on low speed until just combined. Stir in vanilla extract and sour cream.
- Toss chopped cherries with cornstarch (this prevents them from sinking). Gently fold into the cheesecake batter.
- Pour the batter over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake Bars
- Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 15 minutes (this helps prevent cracks).
- Transfer to a wire rack and let cool to room temperature before refrigerating for at least 3-4 hours (or overnight).
Step 4: Make the Chocolate Ganache Topping
- In a small saucepan, heat heavy cream over medium heat until steaming (do not boil).
- Pour over the chopped chocolate and let sit for 2-3 minutes, then whisk until smooth. Stir in butter for extra shine.
- Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for 30 minutes to set.
Step 5: Slice & Serve
- Once the ganache is set, lift the cheesecake out using the parchment paper overhang.
- Slice into 12 squares using a sharp knife, wiping the blade between cuts for clean edges.
Nutrition
Notes
Common Mistakes & Troubleshooting
✔ Cheesecake cracked? – Make sure not to overmix the batter or bake at too high a temperature. Let it cool slowly in the oven.
✔ Ganache too thick? – Add 1 tbsp warm heavy cream to loosen it up.
✔ Soggy crust? – Bake the crust before adding the cheesecake filling. This prevents it from absorbing moisture.
Serving & Storage Tips
Store bars in an airtight container in the fridge for up to 5 days.
For longer storage, freeze bars for up to 3 months—just thaw in the fridge before serving.
For longer storage, freeze bars for up to 3 months—just thaw in the fridge before serving.
