Preheat oven to 325 °F. Coat a 13 x 9 inch baking pan with cooking spray then line with parchment paper and spray the bottom of the parchment paper. I would suggest leaving a few inches of overhang on the long sides to make it easier to get the bars out of the pan.
In a medium mixing bowl, stir together the cookie crumbs, melted butter, sugar and instant coffee together until the mixture is like damp sand.
Press the cookie mixture firmly into the bottom of the prepared pan using your fingertips or the bottom of a drinking glass. Bake for 15 minutes. Cool completely.
In the bowl to your stand mixer with the paddle attachment, beat together the cream cheese and sugar on high speed until smooth, about 3-4 minutes.
Reduce the speed to low and add 3/4 cup of heavy cream. Beat, increasing the speed slowly until you get to high speed and peaks begin to form, about 3 minutes.
Scoop 3 cups of the cream cheese mixture onto the cooled crust and use the back of a spoon or a rubber spatula to smooth it out evenly. Leave the remainder of the mixture, approximately 2 cups in the bowl to your stand mixer and set aside for now.
In a small microwave safe bowl, warm the remaining 1/4 cup of cream in the microwave on high for 30 seconds. You want it to be warm, not boiling.
Stir in the instant coffee and cocoa powder until dissolved. Place in the freezer for 5-10 minutes to cool it down.
Add the cooled coffee/cocoa mixture to the remaining cream cheese mixture in your stand mixer bowl. Beat on low, increasing speed slowly to high until the mixture is thoroughly combined and any deflated peaks return, about 3 minutes.
Dollop small spoonfuls of the chocolate cream cheese mixture over the white mixture in the pan and using the back of your spoon or a butter knife, swirl the chocolate and plain cream cheese mixture together.
Cover the pan with plastic wrap and refrigerate for at least 4 hours. Remove from the pan and slice evenly into bars. Top with chocolate covered expresso beans.
Notes
Tips: • Store any leftovers, covered, in the fridge for up to 3 days. • You can freeze these bars. Be sure that the bars are completely cold before freezing. I would recommend slicing them prior to freezing to make for easier storage. Place in an airtight container. I wouldn’t recommend stacking these bars but if you have to do it wait until they are completely frozen first and place a piece of parchment paper between the layers. If you are stacking them, be sure to put them in a single layer when you are thawing them. • Slice the bars with a warm knife, wiping between each cut. To warm your knife, simply hold the blade under hot water for a few minutes and wipe it dry before slicing. • Any instant coffee will do but I prefer a dark and full-bodied roast, if you have a choice. • Keep in the fridge until you are ready to serve. Serve chilled.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.