Recipe: Mocha Cheesecake Bars

Mocha Cheesecake Bars
alt.cookies.yum.yum.yum/Minnie (2002)
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-inc baking dish with foil, letting foil extend about 2-inches 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 minute. 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 medium. 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. For neatly cut bars, dip a long, sharp knife into tall container of hot water and wipe dry between cuts. 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.