Chocolate, coffee and cheesecake - what a wonderful combination, don't you think? I really like the chocolate raspberry coffee in this recipe, but just about any kind of coffee works just as well; let your taste buds guide you.
Mocha Cheesecake Bars
30 chocolate sandwich cookies
1/4 C. hot fudge topping for sundaes
1 envelope unflavored gelatin
1/2 C. cold strong coffee
2 (8 oz.) pkgs of cream cheese
1 1/4 C. sugar
1 C. sour cream
1 bar (3 oz.) bittersweet chocolate, broken up and melted
chocolate covered coffee beans or chocolate curls
Line a 13x9 baking pan with non-stick foil to extend about 2" above narrow ends of pan.
For the crust: Pulse cookies in food processor until you have fine crumbs. Add fudge topping to crumbs and pulse to moisten. Press firmly in prepared pan and place in the freezer.
For the filling: Sprinkle gelatin over coffee in a small saucepan and let stand for 2 min. Stir over low heat until steaming and granules dissolve. Remove from heat.
Beat cream cheese and sugar in a large bowl, with mixer on high, until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until well blended. Pour into crust, cover and refrigerate 4 hours or until firm.
Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then cut each strip into 6 bars. Top with 2 coffee beans or chocolate curls on each bar to garnish.
Makes 48 bars.