Yummy Chocolate Cheesecake Candy Cane Bars
*These are rich so cut into 1 inch squares.

Crust:
20 Chocolate Wafer Cookies
3 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1/4 tsp. fine salt

Filling:
8 oz Semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 c. sugar
1/2 c. sour cream
2 large eggs, room temperature

Glaze:
4 oz. bittersweet chocolate, chopped
2 Tbsp. unsalted butter
1 tsp. light corn syrup
2 Tbsp. sour cream, room temperature
1/2 c. crushed candy canes

Preheat 350*. Line an 8-inch square baking dish with foil.

For Crust:
Process wafers in a food processor with the butter, sugar, and salt till fine. Press the crust in the dish covering the bottom. Bake 15 minutes.

Filling:
Put chocolate in a medium size microwave bowl at 75% until softened about 2 minutes. Stir, and continue till melted about 2 minutes more. Blend cream cheese, sugar and sour cream together in the processor. Scrape the side. Add eggs and pulse just till combined. With food processor running, pour the chocolate into wet ingredients until smooth. Pour filling in crust. Bake 25-30 minutes. Cool on rack.

Glaze:
Put chocolate, butter and corn syrup in a bowl. Microwave at 75% about 2 minutes. Stir ingredients together till smooth. Add sour cream spread evenly over warm cake ans scatter crushed candy canes on top. Refrigerate overnight. Cut into small bars.