Mocha Cheesecake Bars

By urbcindy

Ingredients

• Base
• 25 reduced fat oreo cookies
• 3 T Fat Free hot fudege ice cream topping
• 3 T butter, melted
• Filling
• 1 env unflavored gelatin
• 1/2 C strong brewed coffee
• 2 pkg (8oz each) reduced fat cream cheese, room temp
• 3/4 C sugar
• 1 C reduced fat sour cream, room temp
• 3 sqs. (1 oz each) bittersweet chocolate melted and cooled

Details

Servings 24

Preparation

Step 1

- Process cookies until fine crumbs; add fudge topping and butter and pulse just until blended; press into bottom of sprayed 13X9 pan; refrigerate 10 min.
- For filling, in small pan, sprinkle gelatin over coffee and let stand one minute; heat over low heat until gelatin completely dissolved; remove from heat and set aside; cool
-In large bowl, beat cream cheese and sugar until smooth; beat in chocolate, sour cream and coffee mixture until blended; pour over crust
- Cover and refrigerate at least 4 hours until firm
- Garnish with chocolate covered coffee beans if desired