Makes 16 bars
200g crunchy biscuit crumbs (pick your favourite! Nuttikrust or Tennis biscuits work well)
85g butter, melted
500g full cream block-style cream cheese, room temperature
60ml sour cream
1 Tbsp Staffords Bourbon Vanilla Extract with Seeds
3 large free-range eggs, room temperature
150g Staffords Choc Chips
Preheat oven to 180˚C.
Line a 20cm x 20cm baking tin with baking paper.
Allow the baking paper to hang over the edges so you can easily lift the cheesecake out.
For the crust:
Combine the biscuit crumbs and melted butter together until well mixed.
Press into the prepared tin.
Bake the crust until it’s lightly golden brown at the edges, about 12 minutes.
For the filling:
In a stand mixer fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth and fluffy.
Add the sugar and vanilla and beat until fully incorporated.
Add in the eggs, one at a time, beating between each addition.
Finally, using a rubber spatula, fold in the chocolate chips gently.
Scrape mixture onto the crust.
Reduce oven temperature to 160˚C.
Bake the cheesecake for 20-25 minutes until set but slightly jiggly in the centre.
Switch the oven off and slip a skinny wooden spoon inside the door to open it ever so slightly. Leave to cool in the oven for one hour.
Remove from the oven and allow to cool to room temperature.
Transfer to the fridge to set fully for ± 3 hours before slicing.
Slice into 16 cute little squares and serve!