CHOCOLATE GLAZED CHEESECAKE GINGER BARS

I tried a new cooking method and wasn't happy with it so these are not great pictures this week, but that sure doesn't affect the taste. Hubby has already eaten half of them. I wrote the recipe here like I normally do it.

CRUST
2 1/2 cups ginger snap crumbs
2 Tablespoons sugar
1/4 cup butter, melted
PURE
FILLING
2 large eggs
2~8 ounce softened cream cheese
2 envelopes unflavored gelatin
1/3 cup whole milk
1/2 teaspoon salt
1 can sweetened condensed milk
optional: 3 Tablespoons dutch cocoa~using this makes them very rich!
GLAZE
6 tablespoons butter
1 cup milk chocolate chips

• Preheat oven to 325 degrees.

• Generously spray 9x13 pan with PURE

• Finely grind gingersnaps in food processor. Add melted butter and pulse until evenly mixed. Press into bottom of pan. Bake 1 minutes and then cool 5 minutes before filling.

• Sprinkle gelatin over milk and mix well. Beat together softened cream cheese, eggs, salt and gelatin mixture at medium speed until smooth.

• Pour sweetened condensed milk into a tall bowl and microwave for 3 minutes in 3 minute increments. Allow to cool slightly. Fold in sweetened condensed milk until smooth.

• Pour over cooled crust.

• Bake 45 minutes or until center is set.

• Cool on rack 2 hours.

• After 2 hours, melt butter and chocolate chips together until smooth. Pour over cheesecake layer. Chill overnight before serving.

With a thin knife cut into squares. Be sure and wipe knife clean after each cut.