Dairy Free Chocolate Chip Cheesecake Bars

• 1-4.5oz bag Siete Mexican Shortbread Cookies
• 3 T melted ghee or butter
• 2-8oz dairy-free cream cheese (I used Kite Hill)
• 1 C  coconut sugar or maple sugar
• 1 1/2 tsp vanilla extract
• 3 eggs
• 3/4 C dairy-free chocolate chips

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1. Preheat the oven to 350 degrees. Pulse the cookie in a food processor until a crumb consistency is formed. In a 9x9 baking dish, combine the cookie crumbs and melted ghee or butter. Evenly distribute the cookie crumbs in the bottom of the pan and press them down.
2. Place the pan in the oven and bake for 10 minutes. Once the crust is baked, remove it from the oven and set it aside. Reduce the heat to 300 degrees.
3. In the bowl of a stand mixer or a handheld mixer, beat the cream cheese. Once the cream cheese is whipped, gradually add the sugar and continue beating until it’s fully combined.
4. Add the vanilla extract and mix it in. Beat the eggs one at a time until they are fully incorporated. Fold in the chocolate chips.
5. Pour the cream cheese and chocolate chip batter over the crust. Place in the oven and bake for 45-50 minutes. A toothpick should come out clean when the cheesecake is fully cooked. Chill for 3 hours. Cut into squares and serve.