Ingredients

Instructions

  1. Line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
  2. Mix graham crumbs, butter & 2 tablespoons sugar.
  3. Press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
  4. Microwave 6 of the chocolate squares in microwaveable bowl on HIGH 1 minute, then stir until chocolate is completely melted.
  5. Set aside to cool slightly.
  6. With electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
  7. Gently stir in whipped topping.
  8. Pour half of batter into medium bowl, & stir into it the melted chocolate.
  9. Pour this mixture over crust, then cover that with the remaining plain batter.
  10. Melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
  11. Refrigerate 3 hours or until firm.
  12. Using foil handles, remove cheesecake from pan, then cut into bars.
  13. Store tightly covered in refrigerator.