Mocha Cheesecake Bars

By aerin8

Ingredients

• FILLING:
• Ingredients
• 25 reduced-fat cream-filled chocolate sandwich cookies
• 3 tablespoons fat-free hot fudge ice cream topping
• 3 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 1/2 cup cold strong brewed coffee
• 2 packages (8 ounces each) reduced-fat cream cheese
• 3/4 cup sugar
• 1 cup (8 ounces) reduced-fat sour cream
• 3 ounces bittersweet chocolate, melted and cooled
• 24 chocolate-covered coffee beans, optional

Details

Servings 24
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Directions
Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 10 minutes.

Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm.

Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers.