Velvety Chocolate Cheesecake Squares

Preheat oven to 325 °F (160 °C). Line a 13 x 9-inch (33 x 23 cm) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end.

In bowl, combine chocolate crumbs, butter and corn syrup until blended; press into prepared pan. Bake for about 10 min or until puffed and bubbling. Set aside.

Meanwhile, in microwave-safe bowl, microwave chocolate chips for 1 to 2 min on Medium (50 ) power, stirring twice, until chips are melted. Set aside.

In separate bowl, whisk together cornstarch and cocoa; gradually whisk in milk until blended. Set aside. In large bowl, using electric mixer, beat Cream cheese with sugar until smooth. Beat in eggs, one at a time, just until blended. Beat in milk mixture, then melted chocolate until blended.

Pour over baked crust. Bake for 40 to 45 min or until edges are puffed and centre has a slight jiggle. Let cool completely in pan on rack. Refrigerate until cold, for at least 2 hours or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares using a hot knife.

Mocha Latté Cheesecake Squares:
Add 1 tbsp (15 mL) instant coffee granules and 2 tsp (10 mL) vanilla extract with milk and cocoa. Bake as directed. Just before serving, whip 1 cup (250 mL) 35 % whipping cream with 1 tbsp (15 mL) icing sugar to soft peaks. Dollop on top of squares and serve sprinkled with cocoa powder or cinnamon.

Instead of using microwave to melt chocolate chips, place chocolate chips in a heat-proof bowl set over a saucepan of hot, not boiling, water and heat gently until chips are melted. Stir until smooth. Cheesecake squares can be wrapped and frozen for up to 3 months.