1 1/2 cups crushed graham crackers, Oreos or any kind of cookie sandy crumb (hello Do-si-do’s).
6 tablespoons unsalted butter, melted
¼ cup sugar
(3 tablespoons cocoa powder if you want to make your crust chocolate)
2 8-ounce packs of cream cheese, softened
½ cup sugar
1 egg, 1 yolk
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chocolate chips, melted
Set your oven to 325°F and spray your baking pan.
Combine and press!
In a mixing bowl stir together cookie crumbs, butter, ¼ cup sugar, (cocoa powder) and salt, mixing until well combined. Using your hands press this mixture into the bottom of your pan, smooshing to make an even layer that fills all the corners.
Smooth and sprinkle!
In a mixing bowl, use a wooden spoon to mix together the cream cheese and ½ cup sugar until smooth. Switch to a whisk and add the eggs, vanilla and salt, whisking until smooth. Add the melted chocolate to and mix until well combined.
Pour your chocolate batter on top of your crumb crust and use a spatula to coat it evenly.
Bake and chill!
Bake at 325°F for 30 to 35 minutes, until the center sets and does not jiggle when you shake the pan. Using oven mitts, remove from the oven, and let cool completely in the pan (I like to pop my pan in the fridge or freezer to speed this up). Cut into 4 rows of 3 squares. Store in an airtight container on the counter for up to 5 days or in the fridge for up to 2 weeks.