Rasberry Chocolate Cheescake Bars

Tangy and sweet! Serve cold

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Step 1

Crush the biscoff cookies in a plastic bag, once broken down add butter, softened at room temp and shake the bag to distribute contents. Pack crumbles into the glass sheet pan evenly then bake at 350 degrees for 15 mintues. Set aside and let cool.

Step 2

Let cream cheese sit until it softens to room temperature. Place in a bowl and mix in one packet of hot chocolate powder. Then, melt a half cup of chocolate chips in the microwave in ten second intervals stirring in between so the chocolate doesn’t burn. Fold into cream cheese mixture. Finally crack one egg and mix until well distributed

Step 3

Place rasberries onto stove top pot. Cook on low heat crushing the raspberries with either a spoon or a spatula until well dispersed. Add water intermittently to thin mixture. Should be the consistency of oatmeal.

Step 4

With a spatula, pour cream cheese mixture over cookie crust into glass pan. Then pour rasberry mixture over top. Let cook for 20 minutes at 350 degrees, then sprinkle last cup of chocolate chips over top and place back into oven for another five minutes.