1/4 cup hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks cream cheese (16oz total) (softened)
3/4 cup sugar
1 cup sour cream
1 bar bittersweet chocolate, melted
chocolate coffee beans (optional for garnish)
Line a 9x13 baking pan with nonstick foil or parchment paper, draping some over the edges.
Prepare crust: Crush cookies, by hand or in a food processer, until they resemble fine crumbs. Add fudge topping to crumbs, blend to moisten.
Press firmly in prepared pan. Place in freezer while preparing the rest
Prepare bars: 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 hand 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 refridgerate 4 hours or until firm
Using the foil or parchment paper draped over the edge of the pan, remove bars and cut into small squares.
Garnish with coffee beans
(Recipe and Photo from wdfood)