Crust - Preheat oven to 350 degrees. Line an 8-inch square baking dish with foil. 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.
Filling - Heat the chocolate in a medium microwave-safe bowl at 75 percent power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. 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 the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
Glaze - Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth, add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
Cut into small bars or squares. Serve chilled or at room temperature. Store the bars covered in the refrigerator up to 5 days.
Originally Submitted
12/21/2012
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