Chocolate Nut Cheesecake Squares

1.In a medium bowl, combine the chocolate wafer crumbs, chopped pecans, chopped walnuts, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.

2.Press the crumb mixture firmly and evenly into the bottom of a 9x9 inch (23x23 cm) square baking pan to form the crust. Place in the refrigerator to chill while preparing the filling.

3.In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.

4.Add the sweetened condensed milk, half and half, fresh lemon juice, and vanilla extract to the cream cheese. Continue beating until the mixture is well combined and smooth.

5.In a separate bowl, whisk together the instant chocolate pudding mix and 1 cup of milk until thickened, about 2 minutes. Let it set for 5 minutes to fully thicken.

6.Gently fold the thickened chocolate pudding into the cream cheese mixture until fully incorporated and smooth.

7.Pour the cheesecake filling over the chilled crust in the pan, spreading it evenly with a spatula. Return the pan to the refrigerator and chill for at least 4 hours, or until firm.

8.Before serving, sprinkle the semi-sweet chocolate chips evenly over the top of the cheesecake squares.

9.Using a sharp knife, cut into 16 squares. For clean cuts, dip the knife in hot water and wipe dry between cuts.

10.Serve chilled and enjoy your rich, no-bake chocolate nut cheesecake squares.