24 chocolate cookies* with cream filling (Oreo type), finely crushed
3 tbsp butter, melted
Line a 9 x 13-inch baking pan with foil allowing foil to extend over the edges of the pan (use later to remove bars).
Mix the cookie crumbs and butter together; press onto the bottom of the foil lined pan.
1 tbsp instant coffee granules
1/4 tsp ground cinnamon
1/4 cup boiling water
4 blocks (8-oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 squares semi-sweet baking chocolate, melted and cooled
Preheat oven to 350 degrees.
Mix the coffee and cinnamon into the boiling water. Stir the mixture until the coffee granules are completely dissolved. Allow mixture to school slightly.
Beat the cream cheese and sugar together in a large mixer bowl until well blended. Add the coffee mixture and the sour cream, mixing well. Add the eggs, one at a time, mixing after each just until blended.
Remove 1 cup of the cream cheese mixture and pour the remaining over the crust. Stir the melted chocolate into the remaining 1 cup of the cream cheese mixture. Drop the chocolate mixture by tablespoonfuls over the mixture in the pan.
Swirl the chocolate blobs gently with a knife to swirl. Bake at 350 degrees 40 minutes or until the center is almost set. Remove from oven and cool. Refrigerate 4 hours before cutting to serve.
*2 cups crumbs
Store any leftovers in the refrigerator.
Note: This is a Kraft Foods Recipe.