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Recipe: Espresso Cheesecake Bars (with chocolate cookie crumb crust)

Desserts - Cheesecakes
ESPRESSO CHEESECAKE BARS

1 1/2 cups chocolate cookie crumbs
1 teaspoon instant espresso coffee powder, divided use (or instant coffee granules)
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Heat oven to 350 degrees F.

In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.

Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.

Bake at 350 degrees F for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm.

With hot, wet knife, cut into bars. Store in refrigerator.

*Look for chocolate cookie crumbs in the grocery store baking aisle. Or, instead of chocolate cookie crumbs, crush chocolate wafers. Place chocolate wafers in a resealable plastic food storage bag and press it with a rolling pin.

Makes 25 bars
Source: Recipe booklet: Cookies and Bars, Pillsbury Classic Cookbooks, September 2003
MsgID: 0224211
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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