Mocha Cheesecake Bars

Ingredients

• Crust
• 30  reduced-fat chocolate sandwich cookies (such as Oreos)
• 1/4 cup(s) fat-free bottled hot fudge topping, not heated
•  Filling
• 1 envelope(s) unflavored gelatin
• 1/2 cup(s) cold strong coffee
• 16 ounce(s) (2 bricks) 1/3-less-fat cream cheese (Neufchâtel), softened
• 3/4 cup(s) sugar
• 1 cup(s) (8 oz) reduced-fat sour cream
• 1 bar(s) (3 oz) bittersweet chocolate, broken up and melted
•  Chocolate coffee beans, for garnish

Directions

1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
2. Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.

From Woman's Day Posted by Mags