Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a measuring cup to create a compact, smooth crust.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool completely while preparing the cheesecake filling.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
6. Gradually add powdered sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
7. Add sour cream and vanilla extract to the mixture, continuing to beat until the filling is smooth and well combined.
8. Melt the semi-sweet chocolate chips using a double boiler or in 30-second intervals in the microwave, stirring between each interval until completely smooth.
9. Fold the melted chocolate into the cheesecake mixture, creating a marbled effect by gently swirling the chocolate through the cream cheese mixture.
10. Pour the chocolate cheesecake mixture over the cooled graham cracker crust, spreading it evenly with a spatula.
11. Sprinkle sea salt flakes generously over the top of the cheesecake mixture for a delightful sweet and salty contrast.
12. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
13. Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight to set completely.
14. Using the overhanging parchment paper, lift the cheesecake bars out of the pan and cut into 12 even squares.
15. Serve chilled, optionally garnishing with additional sea salt flakes or a light dusting of cocoa powder.