White Chocolate Cherry Cheesecake Bars

Melt the white chocolate chips in a double boiler. When melted, stir well and let it cool to room temperature.

Chop the cherries and leave them aside.

Preheat the oven to 350 °F – 180 °C/Gas 4/fan 16 °C and grease a 9-inch squared pan.

Turn the graham crackers into crumbs with a food processor.

When the crumbs are very small, pour the melted butter and mix for about 2 min to blend it well.

Butter or spray a 9×9″ squared pan. Pour the mixture in the pan and press and pat on the bottom until it’s even.

Place it in your preheated oven and bake at 350 ºF 5-10 minutes. Set aside.

Using an electric mixer on medium speed, beat cream cheese, sugar, vanilla, and eggs (one at a time), until fluffy – about 3-5 minutes.

Add in the melted white chocolate. This could make the mixture get thinner if the chocolate is still warm, if so, let the mixture cool for about 15 minutes in the fridge.

After 15 minutes, transfer the filling to the prepared crust.

Spread the chopped cherry all over the mixture (reserve some for decoration) and carefully mix them a little bit with a fork.

Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.

Bring the cake to a cooling rack and run a small knife around the sides of the cake to loosen it.

Let it cool completely.

Cut in squares and decorate with cherries. You can also make a cherry sauce.

Serve and enjoy!