Dessert: Mocha Cheesecake Bars

Recipe by Woman's Day Kitchen Lush and filled with coffee flavor, these creamy cheesecake bars feature a crust of crushed Oreo cookies and hot fudge, topped with a gelatin-based filling of cream cheese, sour cream, coffee and bittersweet chocolate.

Ingredients

Crust
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 c. fat-free bottled hot fudge topping

Instructions

You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.

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