16ouncescream cheese, two 8 ounce bars, room temperature
Line a 8 x 8 baking pan with parchment paper or foil, lightly spray with non-stick cooking spray.
Combine crushed Oreo cookies with melted butter until all crumbs are moistened. Press crumb mixture into bottom of prepared pan. Set aside.
Place 2/3 cup chocolate chips in a microwave safe bowl. Microwave on 50% power level for 90 seconds, stirring every 30 seconds. Remove from microwave and stir until chocolate is completely melted. Heat an additional 15 seconds if needed. Let cool.
Preheat oven to 325° F.
In the bowl of an electric mixer or using a hand mixer, beat cream cheese on medium speed until smooth, about 1 minute. Add in sugar and vanilla, beat well. Add cooled melted chocolate and mix again until combined. Add in eggs, one at a time, beating just until combined. Make sure to scrape down sides of bowl.
Spoon cheesecake mixture over prepared crust and smooth to edges. Bake in a preheated 325° F oven for 40-45 minutes, until only center of cheesecake jiggles. Turn off oven and leave cheesecake in oven with door to oven cracked for 1 hour.
After 1 hour, remove cheesecake to rack to cool completely before refrigerating. Let cheesecake chill for at least 4 hours (ideally overnight) to chill entirely before slicing. Store in an airtight container or covered in the refrigerator for up to 5 days.
Storing chocolate cheesecake bars: Cover the bars and store them in the refrigerator for up to 5 days.Freezing chocolate cheesecake bars: Cool and chill the cheesecake bars until set. Cover with plastic wrap and then aluminum foil. Store on a flat surface in the freezer for up to 1 month. Defrost in the refrigerator before cutting and serving.Recommended tools
Food processor - this tool makes crushing the Oreo cookies into fine crumbs easy and quick
Kitchen scale - weighing your ingredients is much more accurate than measuring them with cups.