Tiramisu Cheesecake Bars

Instructions

1. 1

   wafers) 2 teaspoons instant espresso coffee (dry) 3 tablespoons butter or margarine -- melted 2 (8 ounce) packages cream cheese -- softened 1/2 cup sugar 2 eggs 1/2 cup whipping (heavy) cream 1/4 cup rum 1 teaspoon vanilla 1/2 cup semisweet chocolate chips 2 tablespoons shortening Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix cookie crumbs, 1 teaspoon coffee and the butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in small bowl with electric mixer on medium speed until smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla. Spread cream cheese mixture over crust. Bake 20 to 25 minutes or just until center is set. Melt chocolate chips, shortening and remaining 1 teaspoon coffee in 1-quart saucepan over low heat, stirring constantly, until smooth. Pour over hot cheesecake, and spread evenly. Cool 30 minutes at room temperature. Cover loosely and refrigerate about 1 hour or until firm. Cut into 6 rows by 3 rows. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "18 Squares" "1:00" Protein; 15g Carbohydrate; 61mg Cholesterol; 127mg Sodium 1 Other Carbohydrates 1/4 teaspoon rum extract mixed with 1/4 cup water can be substituted for the rum. Make It Your Way How easy would it be to turn these cheesecake squares into a sophisticated, elegant little dessert? Line small dessert plates with doilies, and place squares on the doilies. Squeeze a dollop of canned whipped cream onto bars. Gently place a chocolate-covered espresso bean on the dollop of whipped cream. Sprinkle the whipped cream with a very light dusting of baking Page 227 cocoa.