2 ½cupsgraham cracker crumbsabout 18 full size grahams
¼cupgranulated sugar
½cupunsalted buttermelted
FOR THE CHEESECAKE FILLING:
2packagescream cheese, softened8 ounce each
¾cupgranulated sugar
2large eggs
1teaspoonvanilla extract
FOR THE COOKIE DOUGH:
¾cupunsalted buttersoftened
½cupgranulated sugar
¾cuplight brown sugarpacked
1large egg
2Tablespoonmilk
1teaspoonvanilla extract
1 ¾cupall-purpose flour
½teaspoonkosher salt
1teaspoonbaking soda
1cupmilk chocolate morsels
1 ½cupsM&M'SI used milk chocolate, but any flavor would be delicious
Instructions
Line a 13x9 baking dish with parchment paper, set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs. Drizzle in melted butter and pulse until combined.
Pour graham crumbs into bottom of baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are combined (and slightly hardened) in bottom of pan.
For the cheesecake filling, beat cream cheese with sugar eggs and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham crust.
For the cookie dough, beat butter with sugars for 2 minutes, until combined. Add milk, egg and vanilla. Beat until mixed. Add in flour, salt and baking soda and mix until fully combined. Fold in chocolate chips and M&M'S. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely.
Bake in a 350 degree oven for 30-35 minutes. Remove and cool completely. Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!
Video
Notes
Do NOT use store bought graham cracker crumbs. Use a food processor and make your own crust. You'll thank me. It's so much better. There is just an off taste with those pre-made graham cracker crumbs.
Line your baking dish with parchment paper (or foil). It makes cutting the bars so much easier. After chilling, you just lift the entire dessert out of the pan and onto a large cutting board. Cut into desired sized and serve.
It's okay if the bars look a bit jiggly in the center when you take them out of the oven. The cheesecake layer will firm up as the bars cool.
Chill the bars for best results. I recommend letting them set in the fridge overnight, but if you can't wait that long, try to chill them for at least 4 hours. Believe me. These bars are worth the wait!