Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease the foil; set aside. For crust, in a large bowl combine crushed cookies, butter, and the 1 ounce melted semisweet chocolate, stirring until well mixed. Press into the bottom of the prepared pan. Chill while making filling.
For filling, in a small microwave-safe bowl combine the 8 ounces chopped semisweet chocolate and the whipping cream. Microwave on 100-percent power (high) about 2 minutes or until almost melted, stirring once. Stir until smooth.
In a medium bowl beat cream cheese and, if desired, chocolate liqueur with an electric mixer on medium to high speed until smooth. Gradually add chocolate-whipping cream mixture, beating until smooth. Spread evenly over crust. Let stand for 15 minutes. Sprinkle with the chocolate pieces. Chill for 4 to 24 hours or until set. Cut into bars. Serve with Sweetened Whipped Cream.
From the Test Kitchen
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week.
Sweetened Whipped Cream
In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Nutrition Facts (Chocolate Cheesecake Bars)
215 kcal cal.,
16 g fat
(9 g sat. fat,
0 g polyunsaturated fat,
4 g monounsatured fat),
33 mg chol.,
18 g carb.,
1 g fiber,
13 g sugar,
2 g pro.
Percent Daily Values are based on a 2,000 calorie diet