Tiramisu Cheesecake Bars

I know, finally something sweet, right? It's about time.

These cheesecake bars were on my list of things to bake for Christmas last year, but I never got around to it, so I moved them to the top of my list this year. Joe and I both really liked these. They had a nice balance of chocolate and coffee flavor, and were only slightly sweet. They were, however, incredibly rich, so it's a good thing I gave most of them away; we never could have eaten them all on our own, no matter how delicious they were!

My only complaint about these was that the sugar cookie base was way too thick, so next time I make them I'll halve it. Otherwise, though, these are a wonderful treat for the holiday season -- or, really, any time of year.

Tiramisu Cheesecake Bars
source: Betty Crocker

For the cookie base:

1 pouch Betty Crocker sugar cookie mix
2 tablespoons all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten

For the filling:

2 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk

1 tablespoon instant coffee granules or crystals
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips

For the topping:

6 ounces cream cheese, softened
1/2 cup whipping cream
Chocolate curls or miniature chocolate chips, if desired

1. Heat oven to 350 degrees. Spray bottom and sides of 13 x 9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

2. Meanwhile, in another large bowl, beat 2 8-ounce packages cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

4. In small bowl, beat 6 ounces cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls or chocolate chips over topping.

5. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.