Chocolate Covered Strawberry Cheesecake Bars

Ingredients

• 24 oreos, finely crushed (for the crust)
• 1/4 cup (57g) unsalted butter, melted (for the crust)
• 12 oz (340g) strawberries, hulled (for the strawberry reduction)
• 1 tbsp granulated sugar (for the strawberry reduction)
• 16 oz (454g) cream cheese, softened (for the filling)
• 2/3 cup (133g) granulated sugar (for the filling)
• 1/4 cup (60g) sour cream, room temp (for the filling)
• 1/2 cup strawberry reduction (for the filling)
• 1 tsp vanilla extract (for the filling)
• 1 tsp strawberry extract (for the filling)
• 1 tbsp cornstarch (for the filling)
• Pinch of salt (for the filling)
• 2 large eggs, room temp (for the filling)
• 6 oz (170g) semi-sweet chocolate (for the ganache)
• 85 ml (~1/3 cup) heavy cream (for the ganache)
• 1 tbsp (15g) unsalted butter, room temp (for the ganache)
• + strawberries for topping (for the ganache)

Instructions

1. Preheat the oven to 325°F.
2. Crush 24 oreos with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes.
3. Let it cool.
4. Beat cream cheese and sugar until smooth.
5. Add sour cream, strawberry reduction, both extracts, cornstarch, and salt, mixing until combined.
6. Add the eggs and mix on low speed or by hand until just combined.
7. Spread this filling over the cooled crust.
8. Bake for 35-45 min or until edges are set and the center still has a little jiggle.
9. Cool for at least 30 minutes at room temp, then chill for at least 3 hours.
10. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
11. Stir in the butter until melted and glossy.
12. Let it cool.
13. Pour this ganache over the chilled cheesecake.
14. Top with strawberries.
15. Chill briefly again to let the top firm up if needed.