white russian cheesecake bars
white russian cheesecake bars with chocolate sandwich cookies, unsalted butter, cream cheese, granulated sugar, cornstarch, kosher salt, large eggs, large egg white, heavy cream, coffee liqueur, vanilla extract, heavy cream, powdered sugar, cocoa powder
chocolate sandwich cookies, unsalted butter, cream cheese, granulated sugar, cornstarch, kosher salt, large eggs, large egg white, heavy cream, coffee liqueur, vanilla extract, heavy cream, powdered sugar, cocoa powder
- 24.0 chocolate sandwich cookies
 - 5.0 tablespoon unsalted butter
 - 24.0 ounce cream cheese
 - 1.0 cup granulated sugar
 - 3.0 tablespoon cornstarch
 - 0.1 teaspoon kosher salt
 - 4.0 large eggs
 - 1.0 large egg white
 - 0.2 cup heavy cream
 - 0.2 cup coffee liqueur
 - 1.0 teaspoon vanilla extract
 - 0.5 cup heavy cream
 - 2.0 tablespoon powdered sugar
 - 1.0 teaspoon cocoa powder

- preheat the oven to 350deg f.
 - mist a 9''x9'' square pan with nonstick spray and line it with parchment.
 - place the chocolate sandwich cookies in the bowl of the kitchenaid 9 cup food processor and pulse to crush.
 - add the melted butter and process until combined.
 - transfer the mixture to the prepared pan, pressing the crumbs down in an even layer.
 - set aside.
 - place the cream cheese, sugar, cornstarch, and salt in the bowl of the food processor.
 - pulse to combine.
 - add the eggs, one at a time, processing on low speed.
 - scrape the bottom and sides of the bowl with a silicone spatula after each addition.
 - pour in the cream and coffee liqueur while processing on low speed.
 - transfer the mixture to the prepared pan and place it in a larger baking dish.
 - pour very hot water into the larger dish, until it comes up about 1'' around the square pan.
 - bake for 20 minutes at 350deg f then lower the oven temperature to 250deg f.
 - bake for another 60 65 minutes or until set around the edges, but still slightly jiggly toward the center.
 - turn off the oven and prop the door ajar with a wooden spoon.
 - allow the cheesecake to cool slowly in the oven for at least one hour.
 - refrigerate for two hours or overnight before removing from the pan and cutting into bars.
 - garnish with sweetened whipped cream and dust with cocoa powder, if desired.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 24.0 chocolate sandwich cookies
- 5.0 tablespoon unsalted butter
- 24.0 ounce cream cheese
- 1.0 cup granulated sugar
- 3.0 tablespoon cornstarch
- 0.1 teaspoon kosher salt
- 4.0 large eggs
- 1.0 large egg white
- 0.2 cup heavy cream
- 0.2 cup coffee liqueur
- 1.0 teaspoon vanilla extract
- 0.5 cup heavy cream
- 2.0 tablespoon powdered sugar
- 1.0 teaspoon cocoa powder

 ### Assistant: The ingredients you'll need are:
- 24.0 chocolate sandwich cookies
- 5.0 tablespoon unsalted butter
- 24.0 ounce cream cheese
- 1.0 cup granulated sugar
- 3.0 tablespoon cornstarch
- 0.1 teaspoon kosher salt
- 4.0 large eggs
- 1.0 large egg white
- 0.2 cup heavy cream
- 0.2 cup coffee liqueur
- 1.0 teaspoon vanilla extract
- 0.5 cup heavy cream
- 2.0 tablespoon powdered sugar
- 1.0 teaspoon cocoa powder


You can follows these steps to make the recipe:
- preheat the oven to 350deg f.
- mist a 9''x9'' square pan with nonstick spray and line it with parchment.
- place the chocolate sandwich cookies in the bowl of the kitchenaid 9 cup food processor and pulse to crush.
- add the melted butter and process until combined.
- transfer the mixture to the prepared pan, pressing the crumbs down in an even layer.
- set aside.
- place the cream cheese, sugar, cornstarch, and salt in the bowl of the food processor.
- pulse to combine.
- add the eggs, one at a time, processing on low speed.
- scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- pour in the cream and coffee liqueur while processing on low speed.
- transfer the mixture to the prepared pan and place it in a larger baking dish.
- pour very hot water into the larger dish, until it comes up about 1'' around the square pan.
- bake for 20 minutes at 350deg f then lower the oven temperature to 250deg f.
- bake for another 60 65 minutes or until set around the edges, but still slightly jiggly toward the center.
- turn off the oven and prop the door ajar with a wooden spoon.
- allow the cheesecake to cool slowly in the oven for at least one hour.
- refrigerate for two hours or overnight before removing from the pan and cutting into bars.
- garnish with sweetened whipped cream and dust with cocoa powder, if desired.
- .

