Ingredients

• 1 , 14 ounce
• 0.25 cups butter , melted
• 4 , 8 ounce
• 1 cup white sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces dark chocolate

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking pan with foil, with ends extending over the sides.
2. 2 Finely crush 24 cookies and mix with melted butter. Press onto the bottom of the prepared pan. Chop remaining cookies and set aside.
3. 3 Beat cream cheese and sugar in a large bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each until just blended. Gently stir chopped cookies into batter. Pour over crust.
4. 4 Bake in the preheated oven until sides are set and center is almost set, 35 to 40 minutes. Remove from the oven and set pan on a wire rack until completely cool, about 1 hour.
5. 5 Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the refrigerator and use the foil overhand to remove cheesecake from the pan. Cut into 36 squares and transfer to a waxed or parchment paper-lined baking tray.
6. 6 Place semisweet chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring frequently, until melted. Repeat with dark chocolate. Pour melted chocolates into separate zip-top bags. Snip a corner off each bag and drizzle over the cheesecake bites. Chill until ready to serve.

Nutrition per serving