Mocha Cheesecake Bars (no bake)
Source:Woman's Day
Makes 48

Crust:
30 chocolate sandwich cookies
1/4 cup hot fudge topping, not heated

Filling:
1 envelope unflavored gelatin
1/2 cup cold strong coffee
16 ounces cream cheese -- softened
3/4 cup sugar
8 ounces sour cream
3 ounces bittersweet chocolate -- melted
chocolate coffee beans -- garnish

Line a 13x9-inch baking dish with foil, letting foil extend about 2-inch above pan at narrow ends. Grease or coat foil with nonstick cooking spray.

Crust: Process cookies in food processor (or crush in a sturdy plastic food bag) until reduced to fine crumbs (you should have a scant 3 cups). Add fudge topping to crumbs and process (or knead in bag) until crumbs are moistened. Press firmly over bottom of prepared pan. Place in freezer while proceeding.

Filling:
Sprinkle gelatin over cold coffee in a small saucepan; let stand 1 min.

Place over low heat and stir with a rubber spatula until granules completely dissolve. Remove from heat.

Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. Reduce speed to med.; beat in sour cream until blended. With mixer on low speed, beat in coffee mixture. Stir in chocolate until blended.

Pour into crust, cover and refrigerate at least 4 hours or until firm. Lift foil by ends onto cutting board. Cut into bars; garnish each with 2 coffee beans.

Planning Tip: Refrigerate for up to 1 week in an airtight container with waxed paper between layers. Or freeze in a single layer on a cookie sheet, then freeze airtight with waxed paper between layers up to 1 month.

Tip: For neatly cut bars, dip a long, sharp knife into tall container of hot water and wipe dry between cuts.