1 1/2 c. chocolate cookie crumbs
1 tsp. instant espresso coffee powder
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg

Heat oven to 350°F. In a medium bowl, combine cookie crumbs, 1/2 teaspoon espresso coffee powder, and melted butter; mix well. Reserve 1/4 cup of this mixture for the topping. Press remaining mixture in bottom of ungreased 8-inch square pan.

In a medium bowl, beat cream cheese (at medium speed) until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved cookie crumb mixture.

Bake at 350°F for 15-20 minutes or until center is set. Cool 30 minutes (or completely) before refrigerating. Cover loosely and refrigerate at least 4 hours (until firm). Cut with a hot, wet knife for best results. Store in refrigerator.

Makes 25 bars.