3 c chocolate wafer cookie crumbs (from 2 9 oz. packages of chocolate wafer cookies)
½ c butter, melted
1/3 c granulated sugar
1 Tbsp. instant espresso granules
1 large egg white
3 8 oz. packages of cream cheese, softened
1 1/3 c granulated sugar
1 c heavy cream, divided
2 Tbsp. instant coffee granules
1 Tbsp. unsweetened cocoa
Chocolate covered espresso beans
DirectionsTo prepare the crust: Preheat oven to 325 degrees. Coat a 13x9 inch baking pan with non-stick cooking spray. Stir together cookie crumbs, melted butter, sugar, espresso granules and egg white in a large bowl until combined. Firmly press mixture into bottom of pan. Bake in preheated oven until crust is set, about 14 minutes. Cool completely, about 30 minutes.
To prepare the filling: Beat the cream cheese and sugar in a bowl of an electric mixer fitted with a paddle attachment on medium high speed until smooth and creamy, about 3 minutes. Reduce speed to low and beat in ¾ c of heavy cream. Increase speed to high and beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl, set aside. Dollop remaining 3 cups of cream cheese mixture over the cooked crust.
Place the remaining ¼ c of heavy cream in a small microwaveable bowl and microwave on high until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer, cool 10 minutes. Beat the cooled mixture into reserved cream cheese mixture on medium speed until smooth and thickened. Dollop over cream cheese mixture in crust. Using a spoon, swirl espresso cream cheese and plain cream cheese mixtures together to edges of crust.
Cover and refrigerate until very cold, about 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans. Enjoy!