Instructions

1. Preheat your oven to 325°F (160°C). Prepare a 9x13-inch baking pan by lining it with parchment paper, leaving some overhang on the sides for easy removal later. This will help you lift the cheesecake bars out of the pan once they are set.
2. In a medium mixing bowl, combine 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust.
3. Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and allow it to cool slightly while you prepare the cheesecake filling.
4. In a large mixing bowl, beat together 2 cups of cream cheese and 1 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps left in the mixture.
5. Add 4 large eggs, one at a time, mixing well after each addition. Then, add 1 teaspoon of vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.
6. Divide the cream cheese mixture in half. In one half, add 1/2 cup of cocoa powder and 1/4 cup of heavy cream. Mix until fully combined and smooth. This will be your chocolate layer.
7. Leave the other half of the cream cheese mixture plain for the vanilla layer. You can add a little more vanilla extract if desired for extra flavor.
8. Pour the vanilla cheesecake mixture over the cooled graham cracker crust in the baking pan, spreading it evenly with a spatula.
9. Next, carefully spoon the chocolate cheesecake mixture over the vanilla layer. Use a knife or a skewer to gently swirl the two mixtures together for a marbled effect, being careful not to mix them too thoroughly.
10. Bake the cheesecake bars in the preheated oven for 35-45 minutes, or until the edges are set and the center has a slight jiggle. Be cautious not to overbake, as this can lead to cracks in the cheesecake.
11. Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for about 30 minutes. Then, refrigerate them for at least 2 hours, or until fully chilled and set.
12. Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into 16 equal bars using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices.
13. Serve chilled and enjoy your delicious chocolate and vanilla cheesecake bars! Store any leftovers in an airtight container in the refrigerator for up to 5 days.