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How to make it

  • 1. Spray a 9x13 pan with non-stick cooking spray.
  • 2. 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.
  • 3. 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.
  • 4. In a large bowl, beat cream cheese and sugar until creamy. Add sour cream, chocolate, and coffee mixture. Beat until blended. Pour over crust.
  • 5. Cover and refrigerate 4 hours or until set. Cut into bars and garnish with whipped topping. Refrigerate leftovers.

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