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1
For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
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2
Spray the pan with vegetable oil cooking spray.
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3
Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides.
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4
Spray the parchment paper lightly with vegetable oil cooking spray.
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5
Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs.
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6
Firmly press the crumbs onto the bottom of the pan.
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7
Bake for 15 minutes.
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8
Cool the crust completely, about 25 minutes.
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9
Spread the jam in an even layer over the crust using a spatula.
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10
For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water.
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11
Stir occasionally until the chocolate is melted and smooth.
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12
Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl.
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13
Pour the batter over the cooled crust.
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14
Randomly spoon the melted chocolate over the batter.
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15
Swirl the chocolate into the batter, using the tip of a knife.
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16
Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes.
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17
Transfer the baking dish to a wire rack and cool for 1 hour.
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18
Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
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19
Run a thin spatula around the sedges of the pan to loosen the filling.
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20
Cut the bars into 1 1/2-by-2-inch bars using a damp knife.
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21
Serve at room temperature.
