Firmly press into a 8×8 or 9×9 inch pan. Place in the freezer to chill while preparing the filling. In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside. In the bowl of a stand mixer (or a large mixing bowl) beat the cream cheese until smooth and creamy.
Freeze for at least 10 minutes while you make the cheesecake filling. Whip the cream for the cheesecake filling. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high until firm peaks form, about 3 minutes. Use a rubber spatula to scoop the whipped cream into a small bowl.
Add the chocolate cheesecake mixture to the bowl with the heavy cream, and carefully fold to combine, taking care not to deflate too much. Add the chopped snickers, and mix until incorporated. Spoon the filling over the base, and spread with an offset spatula until the surface is smooth.
In a large bowl, beat the softened cream cheese, sugar, and vanilla with a hand mixer. Add most of the crushed Oreos (reserving the rest for the topping) and mix to combine. Fold in the Cool Whip and spread the filling into the pie crust. Chill the cheesecake for at least two hours before serving.
Blend on high until smooth and combined. Pour the filling over the crust and smooth out with a spatula. Place in the freezer until frozen through – minimum of 4 hours, but overnight is better. Remove from the freezer and let it sit for 5 minutes. Grab the edges of the parchment paper and pull it out of the baking dish.
Beat the cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
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cheesecake bars recipe no bake
