Chocolate Cookies and Cream Cheesecake Bars

Instructions

1. Preheat the oven to 350 degrees. Line a 9×13 pan with foil and spray with nonstick spray.
2. Place the cookies with filling in a food processor and pulse until they are crumbs. Mix in the butter and stir until coated.
3. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes. Remove the pan from the oven.
4. Place a large baking sheet on the very bottom rack of your oven and fill it halfway with water.
5. Beat the cream cheese and sugar until creamy. Add the vanilla and sour cream and beat again.
6. Pour in the melted chocolate and beat until mixed in.
7. Slowly add the eggs and beat until mixed in. Be careful not to over mix.
8. Pour the cheesecake mixture on the cooled cookie crust. Place the pan of cheesecake on the oven rack right above the pan of water and bake for 45 minutes.
9. Remove the cheesecake and let it cool for 1 hour on the counter, then place it in the refrigerator until completely chilled.
10. Coarsely chop 10 cookies and stir the chunks into the container of Cool Whip. Spread the mixture evenly on top of the cooled cheesecake.
11. Crush 5 cookies into fine crumbs and sprinkle on top. Cut the remaining cookies in half and place on the bars.