2 cups chocolate cookie crumbs
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup real semi-sweet chocolate chips
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan.
Combine 2 tablespoons whipping cream and coffee granules in bowl. Let stand 5 minutes or until coffee dissolves.
Combine cream cheese and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs and vanilla. Beat, scraping bowl often, just until combined. Pour over crust. Bake 20-25 minutes or until center is nearly set. Let cool 1 hour.
Place 1/3 cup whipping cream into 1-quart saucepan. Cook over medium heat 1 minute or until whipping cream almost comes to a boil. Remove from heat. Stir in chocolate chips until melted. Spread over filling. Refrigerate1 hour or until chocolate sets. Cut into bars. Store refrigerated.
- Be sure to use the size baking pan specified in the recipe when making bar cookies. Using a pan too large or too small will alter the baking time and texture of your bars.
- Cut these bars into triangles to add an interesting shape to a cookie tray.