Step 1

Place the sandies in a food processor and pulse to a fine crumb.

Step 2

Add the melted butter and mix well.

Step 3

Line the bottom of the pan with parchment paper, then press the crumb mixture into the bottom of the 9 x 9-inch pan

Step 4

Bake crust for 10-12 minutes at 325 degrees

Step 5

Cool on a wire rack.

Step 6

In the bowl of a stand mixer, beat the cream cheese, mascarpone, sugar, zest and vanilla until smooth at medium speed.You can substiture all cream cheese instead of using mascarpone

Step 7

Add eggs one at a time, beat on low speed just until combined.

Step 8

Fold the chocolate chips into the cheesecake batter.

Step 9

Pour the cheesecake batter over baked and cooled crust and smooth with an offset spatula

Step 10

Bake at 325° for 35-40 minutes or until the center is just set and the top begins to brown.

Step 11

Remove the pan from the oven, and allow it to cool on a wire rack for 10 minutes.

Step 12

When the cheesecake bars have cooled, carefully run a knife around the edge of pan to loosen.

Step 13

Let the cheesecake bars cool for 1 hour longer then refrigerate for at least 6 hours or overnight before serving.