Cappuccino Chocolate-Swirl Cheesecake Bars

• 24 Oreo Cookies, finely crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 1/4 tsp. ground cinnamon
• 1/4 cup boiling water
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 4 eggs
• 2 oz. Baker's Premium 70% Cacao Dark Chocolate, melted, cooled

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix cookie crumbs and butter; press onto bottom of prepared pan.
4. Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved.
5. Cool slightly.
6. Beat cream cheese and sugar in large bowl with mixer until well blended.
7. Add coffee and sour cream; mix well.
8. Add eggs, 1 at a time, mixing after each just until blended.
9. Remove 1 cup batter; pour remaining batter over crust.
10. Stir chocolate into reserved batter.
11. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
12. Bake 40 min.
13. or until centre is almost set.
14. Cool.
15. Refrigerate 4 hours.

oreo cookies, butter, maxwell, ground cinnamon, boiling water, cream cheese, sugar, sour cream, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/cappuccino-chocolate-swirl-cheesecake-bars-125539.aspx (may not work)