1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup melted UNSALTED butter
Mix well and press into a PARCHMENT LINED* 8" X 8" baking pan then set aside.
16 ounce regular fat cream cheese (room temperature)
3/4 cup granulated sugar
2 tablespoons corn starch
1/4 teaspoon salt (delete salt if you use salted butter)
1 teaspoon vanilla
Beat the room temperature cream cheese until light and fluffy (takes 1 or 2 minutes). Add the sugar, cornstarch, salt, eggs and vanilla. Beat on low until well mixed but don't over-beat. Spread evenly over crust.
Bake in preheated 325° oven for 30 minutes (*see note at bottom).
Let baked bites sit at room temperature for 45 minutes, then freeze them for 2 hours before you cut them. At the end of 2 hours, lift out of baking pan and cut into 2" squares.
Melt 1 cup of your favorite flavor chocolate chips in microwave (20 second bursts, stirring in between bursts). Mix well and dip tops of the frozen "bites" into the warmed chocolate.
Put back into the freezer just long enough to "set" the chocolate. Store in refrigerator. Makes 16.
* Lining your pan with parchment paper is important. It not only keeps everything from sticking, but it allows you to lift out the baked cheesecake without any trouble.
* This cheesecake cooked up very nicely. As far as baking time, the original recipe said 20-30 minutes in a glass pan. I found that it needed another 10 minutes in a metal pan. Just keep an eye on it. If the surface of the cheesecake is still super shiny, then it's not quite done yet. It loses that super shine when it done cooking. Hard to explain, you you'll see it.