Bars are less glamorous than a whole cheesecake, but they are much quicker to prepare.
In this case, there is an easy chocolate crust, a creamy and almost custardy white chocolate-cream cheese filling, and a chocolate glaze with a simple decoration. I like to make these the night before I serve them. They will keep for several days in the fridge if stored airtight, but the crust does not retain its original crispness if they're made more than about twenty-four hours before serving. As is the case with many cheesecakes, these freeze perfectly, but again the crust will not be crisp when they are thawed. For a change of pace, see the variation at the end of the recipe.