Cheesecake has always been a great love of mine. Instead of birthday cake, I would just tell my mom I wanted cheesecake for my cake. She would agree and make me the special treat.
Now that I’m a full-blown adult (sort of), adding the caffeine to this sweet treat is really appealing. Yay for caffeinated yums.
For the Crust
1 1/2 pkgs or 13 whole chocolate graham crackers
5 tbsp fat-free fudge topping
5 tbsp reduced-fat butter, melted
Spray a 9×13 pan with non-stick cooking spray.
Place graham crackers in food processor. Pulse until fine crumbs. Add fudge topping and melted butter. Pulse just until blended. Press onto the bottom of pan. Refrigerate for about 10 minutes.
For the Filling
1 envelope unflavored gelatin
1/2 cup of double-strength brewed coffee, cold
2 pkgs (8oz) 1/3 of the fat neufchatel cheese
1 Cup of reduced-fat sour cream
3/4 Cup of sugar
3 1oz squares bittersweet chocolate, melted and cooled
Pour coffee into a small saucepan. Sprinkle gelatin over coffee, let stand for one minute. Stir over low heat until gelatin is completely dissolved. Remove from heat and set aside.
In a large bowl, beat cream cheese and sugar until creamy. Add sour cream, chocolate, and coffee mixture. Beat until blended. Pour over crust.
Cover and refrigerate 4 hours or until set. Cut into bars and garnish with whipped topping. Refrigerate leftovers.
Let’s just say that love will take over when this yummy treat gets in your belly. Then the caffeine will take over your body and it will be treatin’ you well all night long. Too far? Nah, it’s that good.