Hi Tina – the heading for the cheesecake layer was missing. I’ve added it back in. Enjoy!

Thank you, Barbara! I really appreciate your quick reply. I’m eager to try this recipe out tomorrow. Happy Thanksgiving!

Hi Caroline – you could bake them in an 8×8 pan but the cook time may be different, so just check them earlier but they may also need more time. Don’t fill the pan more than 2/3’s full. You could also bake them in a 9×13 pan, but the time will be less and they’ll be shorter.

Thanks, Barbara. I did use the warm serrated knife and that does help. By the way, I have kept them tightly covered in the refrigerator for two days (what’s left of them anyway) and they haven’t dried out. I am modifying the recipe a bit this weekend by adding melted white chocolate to the cream cheese mixture and adding the chocolate chips just to the batter 🙂

Thanks Cecret – so glad they were a big hit. I love that you have a long list of successes with my recipes. That’s such a wonderful compliment. I always use a long serrated knife to cut bar cookies. I run the knife under hot water, dry it, then cut one row, then I put the knife under hot water again and repeat with each row. It helps make cutting the bars easier. I prefer the big chunks of chips, but you’re right, mini chips would make it much easier to cut.

Thank you for this recipe. I made the bars for a work potluck. These were very good, had a great texture, and were easy to make. The large chocolate chips were a little bit of a nuisance to cut through; did you have that problem? Maybe mini chips would make it easier to cut. Regardless, they were a big hit. Add this to the long list of recipe successes that you have provided!!