The recipe for this little beauty can be found here. The only difference is, for the bites, Earl made the recipe in a jelly roll pan.(I just spoke to him and he said to tell you he boosted the recipe by 20% or it wouldn't have filled the jelly roll pan) Layering the chocolate crumb crust, and then the chocolate cheesecake layer, topped by the mocha cheesecake layer. Smooth it all out. You may notice he lined the pan with wax paper so it would be easier to get the little squares out at the end.
When it is done baking, he cuts perfect little 1" squares using a large metal ruler that he uses only for this. (I don't have the patience to do this, I would freehand it, but he gets a better looking result). You get almost 200 squares out this recipe! Then he freezes the squares until they are very firm and then dunks the little squares in melted chocolate. He used semisweet chocolate with a bit of 60% dark chocolate mixed in (sorry Mrs.G). The dark chocolate flavor goes well with the mocha. Really, really well.
Then, he puts them on a foil lined sheet and sticks them back in the freezer. I am not sure this is a necessity, but we were dealing with a 90 degree day and didn't want them to be too squishy. I thought they were great frozen! I also thought they were great warm, Ok, I just thought they were great. I would have eaten them unbaked with a straw, but that's just me. People were still talking about these at the open house we attended last weekend. But no more cheesecake for me for a while, its back to the diet. I did some major damage the past week and its time to get serious. I'm off to clean my house and do a myriad of other things that I hope will enable me to get back to creating some fun things for etsy. Oh how good it is to be home!