I Admit, I love Samoa Cookies Just a Smidge More Than Thin Mints.

Ohh and did I mention the cheesecake element of this yummy decadent dessert?

Yeah, this is a whole package right here. I am thinking that serving this on a nice little platter would be perfect. Right next to me of course. Seriously, a small bite of this might just be enough to satisfy your Samoa craving. OK…maybe two small bites.

Samoa Cheesecake Bars

INGREDIENTS:

Oreo Crust:

• 20 Oreos
• 5 Tablespoons butter, melted

Cheesecake layer:

• 16 ounces cream cheese, softened to room temperature
• 1 large egg
• ¼ cup sugar
• 2 teaspoons vanilla extract

Coconut Caramel Layer:

• 11 ounce package caramels, like Kraft
• 3 Tablespoons heavy cream
• 1½ cup coconut, toasted

Chocolate drizzle:

• 1 cup semi sweet chocolate chips

DIRECTIONS:

1. 1. Preheat oven to 350 degrees.
   2. Prepare a 8 x 8 baking pan by lining it with aluminum foil allowing the sides to overhang for easy removal.
   3. In a food processor, pulse the Oreos into fine crumbs.
   4. In a medium sized mixing bowl, stir the crushed cookies and butter together.
   5. Press into the bottom of the pan and bake for 9-10 minutes. Let cool.
   6. Beat the cream cheese, egg, sugar and vanilla together until it has a smooth and creamy consistency.
   7. Spread over the crust.
   8. Bake it for 30-35 minutes or until cheesecake is set.
   9. Let cool completely and refrigerate for an hour.
   10. To make the coconut caramel layer: Add the caramel and heavy cream to a microwave safe bowl and cook 30 seconds at a time until melted and smooth.
   11. Add the toasted coconut. Let cool for about 10 minutes and spread on top of the cheesecake layer.
   12. Put back in fridge and chill for 3 hours.
   13. Melt the chocolate chips in a microwave safe bowl cooking 30 seconds at a time until smooth.

 Quick Tip Let bars sit for about 30 minutes before cutting to let the caramel soften a bit.

Recipe and Photo courtesy of Alyssa Of The Recipe Critic