Mocha Cheesecake Bars

Name: Mocha Cheesecake Bars
Ingredients: 25 reduced-fat Oreo 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 reduced-fat sour cream; 3 ounces bittersweet chocolate, melted and cooled; 24 chocolate-covered coffee beans, optional

10 ingredients

4 steps

Ingredients

25 reduced-fat Oreo 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 reduced-fat sour cream
3 ounces bittersweet chocolate, melted and cooled
24 chocolate-covered coffee beans, optional

Directions

1

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.
2

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.
3

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.
4

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