Strawberries And Cheesecake Chocolate Bars

• FOR THE STRAWBERRY CONSERVE:
• 20 whole Strawberries, Cleaned, Hulled, Chopped
• 4 Tablespoons Water
• 1 Tablespoon Granulated Sugar
• FOR THE CHOCOLATE LAYER:
• 1-1/2 cup All-purpose Flour
• 1 cup Granulated Sugar
• 3/4 cups Packed Brown Sugar
• 3/4 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Unsalted Butter, Softened
• 1 whole Egg, Slightly Beaten
• 2 teaspoons Vanilla Extract
• FOR THE CHEESECAKE LAYER:
• 8 ounces, weight Cream Cheese, Softened
• 4 Tablespoons Powdered Sugar
• 4 Tablespoons Coffe Creamer, Powdered
• 2 teaspoons Vanilla Extract
• 2 whole Egg Yolks
• 2 Tablespoons Milk

1. For the strawberry conserve:
2. Combine the strawberries with water in a medium saucepan. Sprinkle with sugar. Cook until berries are soft and release juice, about 15 minutes on medium-low. Cool completely.
3. For the chocolate layer:
4. Lightly grease or spray a 13" x 9" baking dish with cooking oil. Set aside. Preheat your oven to 350u0b0F.
5. In a large mixing bowl, whisk together the dry ingredients (flour, sugars, cocoa powder, baking soda and salt). Add butter, egg and vanilla and mix with a wooden spoon, until it all comes together and forms a dough. Pat the dough onto the bottom of your baking dish.
6. For the cheesecake layer:
7. In a large mixing bowl, beat the cream cheese until creamy. Add the sugar and creamer and beat for 30 seconds. Add vanilla and yolks, beat until smooth. Add milk and beat until combined.
8. Spread over the chocolate layer. Drop strawberry conserve by tablespoonfuls over the cheesecake layer. Gently spread with the back of your spoon but do not cover the cheesecake layer completely.
9. Bake in a 350u0b0F oven for 30-35 minutes, until the cheesecake layer appears set and is light brown.
10. Recipe for strawberry conserve adapted from Bon Appetit.

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Taken from tastykitchen.com/recipes/desserts/strawberries-and-cheesecake-chocolate-bars/ (may not work)