Chocolate-Coffee Cheesecake Bars

Preheat oven to 325°F. Line a 9x13-inch pan with foil, making sure the ends of the foil extend over the sides. Set aside.

Make the chocolate crust: Combine cookie crumbs and melted butter in a bowl. Press into the bottom of the prepared pan. Set aside.

Melt chocolate over a double boiler. Add espresso; mix until smooth and free of lumps. Remove from heat and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and sugar until smooth. Add sour cream, vanilla extract, flour, and egg yolks. Continue mixing, adding whole eggs one at a time, until ingredients are well-incorporated. Reserve 1 cup batter; set aside.

Pour remaining cream cheese mixture over the prepared crust. Set aside.

Stir melted chocolate into reserved cream cheese batter. Drop the chocolate mixture by the tablespoon over the cream cheese mixture in the pan. Swirl gently with a knife to create a marbled effect.

Bake for 40 minutes or until center is almost set. Cool completely then refrigerate for 4 hours before cutting into squares.

 

TIP: If you don't have a double boiler, put the chocolate chips in a heatproof bowl and place It on top of a pot with simmering water until the chocolate melts. Make sure the water doesn't touch the bottom of the bowl. You can also microwave the chocolate chips on high for 2 to 3 minutes or until almost melted.