Chcolate Cheesecake Bars

Chocolate Cheesecake Bars

10 Oreo cookies finely processed in a food processor
3 tbsp. melted butter
8 oz softened cream cheese
1 c. sour cream
1/3 c. dutch-process cocoa (1.38 oz)
1/2 tsp. espresso powder, or instant coffee granules
2 Tbsp. cornstarch
3/4 c. sugar
1 egg
1 egg white ( 1 oz)
1/3 c. mini semi-sweet chocolate chips

Preheat oven 325. Line 9x9 baking pan with 2 criss-crossed sheets of foil, coating lightly with oil spray.

Pulse 10 Oreo cookies in a food processor until fine. In a large bowl, stir together the cookie crumbs and the melted butter. Using the bottom of an one-cup measure cup, firmly and evenly press the mixture into the bottom and sides of the baking dish.

Without rinsing the processor bowl, process the cream cheese and sour cream until blended. Scrape down the sides and bottom as needed. Add sugar, egg and egg white and espresso powder; blend until smooth and combined. Add the sifted  cocoa and cornstarch and stir until just combined.

Pour into the prepared pan. Sprinkle with chocolate chips. Bake 35-40 minutes, just until set.

Cool completely in the pan set on a wire rack. Cover and refrigerate at least one hour. Lift out of the pan using the foil handle. Cut into squares.

Large Volume Baking Tips:

To make 225 pieces (Five 12x24x2 inch steam pans, cut the cheesecake  into 9 by 5 sections) :

For crust, use one 52.5 oz box of Oreo cookies (sold at Sam's Club), process and add 10 oz melted butter.

Then multiply remaining recipe by 12.

Egg whites in a container was used.

Bake until mixture is set but do not over bake.

Above cheesecakes were frozen for four days, then thawed completely before serving.