Heat oven to 350?F. Line the bottom of your 8 in square baking dish or 9 in springform pan. In medium bowl, beat 3/4 cup flour, 1/2 cup softened butter and the powdered sugar with electric mixer on medium speed until soft dough forms. Spread evenly in bottom pan. Bake 10 minutes. Meanwhile, in medium bowl, beat remaining bar ingredients except mini chocolate chips with wire whisk until smooth.
Sprinkle 1 cup of the mini chocolate chips over hot baked crust. Pour egg mixture over chocolate. Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled torte. Sprinkle with mini chocolate chips. For bars, cut into 6 rows by 4 rows. Garnish with chocolate curl. Store covered in refrigerator.
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Sprinkle 1 cup of the mini chocolate chips over hot baked crust. Pour egg mixture over chocolate. Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled torte. Sprinkle with mini chocolate chips. For bars, cut into 6 rows by 4 rows. Garnish with chocolate curl. Store covered in refrigerator.
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