30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 ounces each) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1 cup (8 ounces) reduced-fat sour cream
1 bar (3 ounces) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans
You'll need a 13 x 9-inch baking pan lined with nonstick foil to extend about 2 inches above narrow ends of pan.
Crust: Pulse cookies in food processor until fine crumbs.
Add fudge topping to crumbs; pulse to moisten.
Press firmly in prepared pan.
Freeze while proceeding.
Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes.
Stir over low heat until steaming and granules dissolve.
Remove from heat.
Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth.
On low speed, beat in sour cream, the coffee mixture and chocolate until blended.
Pour into crust, cover and refrigerate 4 hours or until firm.
Lift foil by ends onto cutting board.
Cut crosswise into 8 strips, then each strip into 6 bars.
Add coffee beans to top.