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Grease 1 19cm x 29cm rectangle slice pan, line base and two long opposite sides with baking paper, extending paper 5 cm above edges of pan.
Combine crushed chocolate bars and melted butter in a bowl, mix well. Press evenly over the base of prepared pan. Cover and refrigerate for 1 hr.
Beat cream cheese and suger in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition, fold in sour cream and vanilla. Pour cream cheese mixture over the biscuit base.
Place chocolate melts and blended coffee and water in a small heat proof bowl over a pan of simmering water, stir until chocolate is melted. Drizzle chocolate mixture over the cream cheese layer inpan. Using a skewer, lightly swirl mixtures together.
Bake at 180 degrees for 35 minutes, or until set.
Cool in slice pan, serve cut into squares.
There will never be enough.
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