INGREDIENTS:

• 3 sticks salted butter, at room temperature
• 1 ½ cup brown sugar
• ¾ cup granulated sugar
• 3 large eggs, at room temperature
• 1 tbsp vanilla extract
• 3 ¼ cups + 2 tablespoons all–purpose flour
• 1 ½ tsp baking soda
• ½ tsp sea salt
• 3 cup semi-sweet chocolate chips
• flaky sea salt, for sprinkling (optional)

DIRECTIONS:

• Preheat oven to 350°F. Butter a 9×13-inch, or slightly larger, baking dish.
• In a large bowl, beat together the butter, brown sugar, and granulated sugar until combined.
• Add the eggs, one at a time, beating after each addition until creamy.
• Beat in the vanilla.
• Add the flour, baking soda, and sea salt, and beat until combined.
• Stir in the chocolate chips.
• Spread the dough into the prepared pan.
• Bake for 18–25 minutes, until just barely set in the center. We like them doughy. The longer you bake, the more set the bars will become. If you prefer more of a set cookie, bake 30 minutes or remove 1/3 cup of the cookie dough from your 9×13 inch pan.
• Sprinkle with flaky sea salt. Enjoy a few warm bites from the pan!

Original recipe available here.

INGREDIENTS:

• 2 (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla
• 2 eggs
• 1/2 cup semi-sweet chocolate chips*
• 1 ready-to-use graham cracker crumb crust (6 oz.)

DIRECTIONS:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
• Add eggs; mix just until blended.
• Stir in 1/2 cup chocolate chips.
• Pour into crust. Sprinkle with chocolate chips (if desired).
• Bake 40 min. or until center is almost set. Cool.
• Refrigerate 3 hours.

*We used less chocolate chips than the original recipe for a lighter chocolate taste.

Ingredients

GRAHAM CRACKER CRUST

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

FILLING

• Three 8-ounce blocks cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tablespoons plus 1 teaspoon cornstarch
• 3 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 1/4 cups heavy cream

Directions

1. Preheat the oven to 350°F.
2. To make the graham cracker crust: Double-wrap the bottom of a 9-inch springform pan with foil to keep water from seeping into the pan.
3. In a large bowl, combine the graham cracker crumbs and sugar. Stir to blend. Stir in the melted butter until well blended. Press the crust into the bottom of the pan and halfway up the sides.
4. Bake the crust until golden brown, 8 to 10 minutes. Remove from the oven, but leave the oven on.
5. To make the filling: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, and cornstarch. Mix on medium-high speed until light and fluffy.
6. Slowly beat in the eggs, lemon juice, and vanilla. Mix until thoroughly incorporated.
7. Turn the mixer off and scrape down the sides of the bowl well. Pour in the cream and mix on low speed until the mixture is smooth.
8. Pour the filling into the baked crust.
9. Place the cheesecake in a baking pan that is larger than the springform pan and carefully fill the pan about three-quarters full with hot water.
10. Bake the cheesecake until the center only slightly jiggles, 1 hour to 1 hour 10 minutes.
11. When the cheesecake comes out of the oven, remove it from the water bath and place on a wire rack. Carefully run a thin knife around the edge of the cheesecake to release it from the sides of the pan. Let the cheesecake cool to room temperature for at least 1 hour, then remove the sides of the springform pan.
12. Refrigerate for at least 6 hours before serving. Cut into 8 to 10 slices.
13. Store loosely covered with plastic wrap in the refrigerator for up to 2 days.

Original recipe available here.