Triple Chocolate Cheesecake Bars

Directions

Heat oven to 300 degrees F. Line 9-inch square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.

Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.

Beat cream cheese, sugar, and cornstarch in large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, one at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 1-3/4 cup each). Melt each chocolate flavor as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 tablespoons white chocolate batter into a ziptop bag, seal and set aside.

Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on chocolate swirls.

Bake 45 minutes, or until center jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.

Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.