Crush the Graham crackers in a plastic bag with a rolling pan or in a food processor.
In a large bowl add the sugar, salt, and graham crackers. Mix together. Add melted butter.
Press mixture into 3, foil-lined rectangular loaf pan sheets and transfer to refrigerator to chill.
For the Ganache
To make the chocolate ganache, place the chocolate chips in a bowl and pour in scalded cream. Cover and leave for 5 minutes then whisk until smooth.
Reserve 1/3 cup and pour the rest into your chilled pans. Use an offset spatula to smooth and place back in refrigerator.
For the Cheesecake
In a large bowl, add cream cheese, vanilla and condensed milk. Beat together until smooth.
In a small bowl add 1/3 cup of the cheesecake mixture with 1/3 cup of the ganache. To make the chocolate cheesecake for marbleizing, mix 2 parts cheesecake mixture with one part chocolate ganache and mix until streaks disappear.
Add the cheesecake layer to the pans and smooth with a knife or spatula.
Add dollops of the chocolate cheesecake mixture and use a skewer to swirl around and create a marbleized effect. Chill until for at least 30 minutes or until set.
Run a knife along the edge of the pans. Remove foil and flatten then cut into bars and serve.
Video
Notes
Use a measuring up to really pack the crust together. The more you pack, the more stable it will be when you cut it.
These bars can be made four days in advance. Just cover with plastic wrap and chill in the refrigerator.
I love the pans from Wilton I use for this recipe. But you can make these in any cake pan; round, rectangular or square. Just line with foil and use an offset spatula to smooth it out.
Try subbing out about a cup of the graham crackers for finely chopped toasted pecans. You'll get some extra crunch and depth of flavor.
Mix 1/4 cup smooth peanut butter in with your chocolate for a delicious chocolate peanut butter cheesecake bar!