Cappuccino Chocolate-Swirl Cheesecake Bars

Ingredients

• 3 Tbsp butter melted
• 1 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 4  eggs 
• 0.3 tsp ground cinnamon 
• 1 Tbsp maxwell house coffee instant
• 2 cups oreo cookies crushed finely
• 2 oz baker's semi-sweet chocolate cooled melted
• 1 cup sugar 
• 0.3 cup water boiling

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• aluminum foil

Directions

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix cookie crumbs and butter; press onto bottom of prepared pan.
4. 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.
5. Add coffee and sour cream; mix well.
6. Add eggs, 1 at a time, mixing after each just until blended.
7. 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.
8. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.