Chocolate Layered No-Bake Cheesecake Bars
  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 Tbsp. sugar
  • 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  1. LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan.
  2. Mix graham crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
  3. MICROWAVE 6 of the chocolate squares in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted.
  4. Cool slightly.
  5. Beat cream cheese, 1/2 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
  6. Gently stir in whipped topping.
  7. Pour half of the batter into medium bowl; stir in melted chocolate.
  8. Pour over crust; cover with remaining plain batter.
  9. MELT remaining 2 chocolate squares as directed on package; drizzle over batter.
  10. Refrigerate 3 hours or until firm.
  11. Using foil handles, remove cheesecake from pan; cut into bars.
  12. Store in tightly covered container in refrigerator.
  13. Prep Time: 15 min
  14. Total Time: 3 hr 15 min
  15. Makes: 16 servings, one bar each