Farming to Help Save the Planet
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Ingredients
For the crust
- 22 Chocolate sandwich cookies, finely crushed
- 6 tablespoons Unsalted butter, melted
For the bars
- ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
- 1 tablespoon All-purpose flour
- 2 large Eggs, at room temperature
- ¼ cup Plain unsweetened greek yogurt
- 1 teaspoon Pure vanilla extract
- 16 Chocolate sandwich cookies, roughly crushed
Instructions
Step 1
Preheat oven to 325°F. Grease and line a 9x9-inch square pan with parchment paper. Set aside
Step 2
Prepare the crust. Mix the crushed cookies and the melted butter and mix until well combined. Pour the mixture into the prepared pan and press into an even layer. Place in the oven and bake for 10 minutes. Remove from oven and set aside.
Step 3
In a large bowl, beat the cream cheese until smooth. Add sugar and beat at medium speed until smooth and creamy. Scrape the sides of the bowl as needed. Add the flour, eggs, one at a time, sour cream, and vanilla. Beat until well combined. Fold three quarters of the crushed cookies into the cheesecake batter. Pour the batter over the prepared crust.
Step 4
Bake for 40-45 minutes or until the center sets. Remove from oven and add the remaining quarter of crushed cookies on top of the bars. Allow the bars to cool to room temperature. Refrigerate for at least 2 hours before cutting. When ready to serve cut into 16 bars.
Additional Tips
Make mini cookies and cream bites by preparing a 24-mini cupcake pan with paper liners. Place a cookie at the bottom and add batter. Bake for 16-18 minutes. Yields 24 bites.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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