1 1/2 cup graham cracker crumbs (9-10 sheets)
2 tbsp brown sugar
1 tsp salt
6 tbsp butter, melted
8 oz cream cheese, softened
1 tsp vanilla extract
1 cup confectioners sugar
2 cups chocolate chips
2 tbsp coconut oil
Line a 8″x8″ baking dish with parchment paper.
In a large bowl, combine graham crackers, brown sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
Press graham cracker mixture into the bottom of the lined baking dish in an even layer. You can use your hands or the back of a measuring cup (it should be pretty compact). Place in freezer for at least 10 minutes.
In a separate bowl, combine softened cream cheese, confectioners sugar, and vanilla. Stir until smooth; there should be no lumps.
Retrieve the baking dish with the graham crackers, and spread the cream cheese mixture evenly over the crust. Return the pan to the freezer, and freeze 2 hours or overnight.
Transfer the frozen cheesecak ont a cutting board and remove the parchment paper. Cut the block into 2″ cubes.
In a medium bowl, microwave the chocolate chips and coconut oil in 20-second intervals. Stir in between and watch to make sure it doesn’t burn. You want the chocolate to be melted and smooth.
Dip the cheesecake squares into the melted chocolate to coat, dripping off the excess chocolate. Set them on a tray lined with parchment paper and return to the freezer for at least 30 minutes. Enjoy!