Chocolate Haystack Cream Cheese Squares

Chocolate Haystack Cream Cheese Squares puts finely ground graham crackers, finely shredded unsweetened coconut and semisweet chocolate chips at the center of a cake recipe and finishes in about 60 minutes, enough for 24 Bars.

• Yield 24 Bars
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

• 2 cups finely ground graham crackers (from about 15 rectangles)
• 3 cups finely shredded unsweetened coconut
• 1 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1 cup plus 3 tablespoons granulated sugar
• 1/2 cup salted butter (cut into 2-inch pieces)
• 5 large eggs
• 12 ounces cream cheese (room temperature)

Instructions

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan with at least 2 1/2 - 3-inch high sides (I use an aluminum square cake pan with high sides, if yours is a glass pan with shorter sides, you might try increasing the pan size so the cheesecake doesn't overflow). Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment.
2. Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg.
3. Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan.
4. Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes.
5. Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight.
6. Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.

Cool the pan before you lift the squares.