Christmas, birthdays or any other holidays - these festive chocolate chip cheesecake bars are versatile! Try your hand at baking at the next occasion.
Preheat oven to 350°F (180°C). Line a 7 x 11-inch (2 L) baking pan with parchment paper.
Stir crumbs and melted butter until well combined. Press crumbs into prepared pan. Bake for 10 minutes.
Meanwhile, beat cream cheese until smooth. Beat in sugar, then eggs, one at a time. Stir in vanilla and peppermint extract.
Stir chocolate chips into batter until incorporated. Spread batter evenly over crust.
Bake for 40 minutes or until just jiggly in the centre. Cool to room temperature. Chill for at least 4 hours or overnight before slicing. Sprinkle each bar with crushed candy cane as preferred.
Omit the peppermint extract and candy cane garnish for an anytime cheesecake bar.