Chocolate-layered No-bake Cheesecake Bars

  • Prep Time: 15 Minutes (Total Time: 3 Hours 15 Minutes)
  • Serving Size: 16
  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup Butter, Melted
  • 2 tablespoons Sugar
  • 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, Divided
  • 4 pkg. (8 ounce each) PHILADELPHIA Cream Cheese, Softened
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 tub (8 ounce) COOL WHIP Whipped Topping, Thawed
  • LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

    MICROWAVE 6 of the chocolate squares in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Cool slightly. Beat cream cheese, 1/2 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Pour half of the batter into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter.

    MELT remaining 2 chocolate squares as directed on package; drizzle over batter. Refrigerate 3 hours or until firm. Using foil handles, remove cheesecake from pan; cut into bars. Store in tightly covered container in refrigerator.

    KRAFT KITCHENS TIPS

    Size-Wise

    Enjoy a serving of these easy-to-make cheesecake bars on occasion, but keep portion size in mind. One pan makes enough for 16 servings.

    RECIPE COURTESY OF KRAFT FOODS