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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide; set it aside.
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3
Coat an 8-by-8-inch metal baking pan with butter and line it with the parchment seam-side down (the 2 long ends will hang over the edges).
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4
Be sure to fit the parchment as smoothly as possible into the pan, snugly creasing it into the corners.
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5
Set the pan aside.
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6
Place the flour, 1/4 cup of the sugar, and the almond flour or meal in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined.
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7
Add the measured butter and mix until combined and crumbly, about 2 minutes.
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8
Transfer the mixture to the prepared pan and, using the bottom of a measuring cup dipped in flour, press it firmly and evenly into the pan.
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9
Bake until the crust is golden around the edges and springs back gently to the touch, about 20 minutes.
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10
Meanwhile, make the chocolate cheesecake topping.
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11
Wash and dry the bowl and paddle of the stand mixer.
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12
Place the cream cheese in the bowl and, using the paddle attachment, beat it on low speed until smooth, about 1 minute.
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13
Add the remaining 2/3 cup of sugar, melted chocolate, eggs, vanilla or almond extract, and salt and beat until combined and smooth, stopping to scrape down the bowl and paddle with a rubber spatula once, about 1 minute total.
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14
Return the mixer to low speed, slowly add the cream, and mix until almost completely combined.
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15
Increase the speed to medium-low and mix until well combined and smooth, about 1 minute; set aside.
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16
When the crust is ready, remove the pan from the oven to a wire rack.
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17
Pour the chocolate cheesecake mixture over the crust (no need for the crust to be cool) and smooth the top.
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18
Bake until the top is just set, about 35 minutes.
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19
Transfer to the wire rack and let sit at room temperature until completely cooled, about 2 hours.
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20
(At this point you can slice and serve the bars, but we recommend letting them chill thoroughly in the refrigerator, about 2 hours more, before slicing and serving.)
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21
Cover with plastic wrap and refrigerate until ready to serve, up to 3 days.
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22
To remove the cheesecake bars from the pan, grip the parchment hanging over the edges and pull it out of the pan.
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23
Transfer to a cutting board, slide out and discard the parchment, and, using a long knife, cut 64 (1-inch) pieces, wiping the knife clean between slices.
