Cappuccino Chocolate-Swirl Cheesecake Bars

By teresafu

Ingredients

• 24 Oreo Cookies, finely crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 1/4 tsp. ground cinnamon
• 1/4 cup boiling water
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 4 eggs
• 2 squares Baker's Premium 70% Cacao Dark Chocolate, melted, cooled

Details

Servings 20
Preparation time 15mins
Cooking time 355mins
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.

ADD coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.

REMOVE 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.

BAKE 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.