Cappuccino Chocolate-Swirl Cheesecake Bars

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rate/review

prep time

15 min

total time

5 hr 55 min

makes

20 servings, 1 bar (89 g) each

photo by:

kraft

recipe by: kraft

What You Need

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

Make It

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.