adapted from http://www.roxanashomebaking.com
3/4 cup graham crackers crumbs Beth used Oreo cookies crushed
1/4 cup butter, melted
2 x 8oz packages Philadelphia cream cheese, room temperature
3/4 cup sugar
3 eggs, room temperature
1/4 cup Coffee matte peppermint mocha coffee creamer Beth used liquid
3 X 1.55 oz Hershey's candy cane chocolate bars, broken into pieces Beth used Hershey's Candy cane Kisses
3 X 1.55 oz Hershey's candy cane chocolate bars
Heat the oven to 325F. Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides. Beth just sprayed the pan.Set aside.
In a small bowl combine the graham cracker crumbs and melted butter. With your fingers press it evenly on the bottom of the prepared baking pan. Refrigerate for 5 minutes.
Meanwhile make the cheesecake filling. In a mixing bowl, add the cream cheese and sugar. With the paddle attachment beat on low speed until light and fluffy. Mix in the eggs, one at a time, scrapping the sides of the bowl with a spatula after each addition. Gently pour in the coffee creamer and stir to combine. With a spatula fold in the chopped candy cane chocolate.
Pour the filling onto the cheesecake crust.
Bake in preheated oven for 40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and chill in the fridge for a couple of hours.
To decorate, remove the cheesecake from the pan using the hanging paper. Cut the cheesecake into 16 bars.
In a microwave safe, place the rest of the chopped chocolate and heat for about 30-45 seconds until just softened. With a teaspoon stir to combine. Drizzle over the cheesecake bars.