Mint Chocolate Cheesecake Bars

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line an 18x18cm baking pan with parchment paper.

2. 2

   Mix graham cracker crumbs and melted butter in a bowl until well combined. Press mixture into the prepared baking pan.

3. 3

   Bake the crust for 10-12 minutes or until lightly browned.

   Tip: Keep an eye on it to avoid overcooking.

4. 4

   Let the crust cool completely.

   Tip: This is an important step to ensure the cheesecake sets properly.

5. 5

   In a separate bowl, beat the cream cheese until smooth.

6. 6

   Add granulated sugar, melted butter, and vanilla extract. Beat until well combined.

7. 7

   Add fresh mint leaves and beat until the mixture is pale green.

   Tip: Be careful not to overbeat.

8. 8

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth.

9. 9

   Beat in the melted chocolate and cream cheese mixture until well combined.

10. 10

    Add large eggs one at a time, beating well after each addition.

    Tip: Make sure each egg is fully incorporated before adding the next.

11. 11

    Pour the cheesecake batter into the prepared crust.

12. 12

    Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.

    Tip: Avoid overbaking.

13. 13

    Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

14. 14

    Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

    Tip: This will help the cheesecake set properly.