Tiramisu Cheesecake Bars

Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix. ...MORE + LESS -

1 pouch Betty Crocker* Sugar Cookie Mix

2 tbsp (25 mL) all-purpose flour

1/3 cup (75 mL) butter or margarine, softened

1 egg, slightly beaten

2 pkgs (250 g each) cream cheese, softened

1 can (300 mL) sweetened condensed milk (not evaporated)

1 tbsp (15 mL) instant coffee granules or crystals

2 tsp (10 mL) vanilla

2 eggs

1 cup (250 mL) miniature semisweet chocolate chips

6 oz/175 g (about ¾ cup/175 mL) cream cheese, softened

1/2 cup (125 mL) whipping cream

Chocolate curls, if desired

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1

Heat oven to 350°F. Spray bottom and sides of 13x9-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 packages (250 g each) 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 oz (3/4 cup) 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 over topping.
5

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

Variation: Not a coffee lover? Skip the instant coffee and you'll still have a great tasting cheesecake bar.
Success: Skip the cooking spray, and instead line the pan with quick-release foil or parchment paper for easy cleanup and removal of bars from the pan.
Did You Know?: The translation of tiramisu ("tih-ruh-mee-SOO") is "pick me up!"