A rich and creamy Hot Cocoa and Pastry Breakfast Bar Winter treat with a smooth cocoa cheesecake layer over a chocolate cookie crust.

24 to 30 whole Oreo cookies, crushed

6 tbsp unsalted butter, melted

Pinch of kosher salt

Two 8 oz bars cream cheese such as Organic Valley Cream Cheese or Philadelphia Original Cream Cheese

1/2 cup granulated sugar

1/4 cup brown sugar

1/4 cup cocoa powder

2 large eggs

1 tsp alcohol free vanilla flavor such as Simply Organic Alcohol Free Vanilla Flavor or Watkins Clear Vanilla Flavor

Pinch of kosher salt

1 cup hot fudge sauce plus more for topping

1/2 cup chopped Oreos for garnish

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1. Preheat the oven to 325 degrees and prepare an 8×8 baking dish with nonstick spray.

2. Combine crushed Oreos, melted butter, and a pinch of salt, then press into the pan to form the crust.

3. Beat softened cream cheese until smooth, then add granulated sugar, brown sugar, and cocoa powder.

4. Mix in the eggs one at a time, then add vanilla flavor and salt.

5. Fold in hot fudge sauce until evenly blended.

6. Pour the mixture over the crust and smooth the top.

7. Bake for 40 to 45 minutes until the center is slightly jiggly.

8. Cool completely, then refrigerate for at least 3 hours.

9. Top with extra fudge and chopped Oreos before slicing and serving.

Allow the bars to chill fully before cutting for clean slices.

Use room temperature cream cheese for a smooth cheesecake texture.

Crush the cookies finely for a firm crust.

Store leftovers in the refrigerator for up to five days or freeze for longer storage.