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Pumpkin Tiramisu Cheesecake Bars

Great tasty bars from Betty Crocker.

Prep
Cook
Serves 24people
Ingredients
1
pouch betty crocker™ oatmeal cookie mix
1/2
cup butter or margarine, softened
mascarpone-pumpkin cheesecake
8
oz mascarpone cheese
1
package (8 oz) cream cheese, softened
1/2
cup sugar
2
tbsp Gold Medal™ all-purpose flour
1
egg
1/2
cup canned pumpkin (not pumpkin pie mix)
1/2
tsp pumpkin pie spice
1/4
cup melted semisweet chocolate chips
2
tbsp cognac
1
tbsp instant espresso powder
chocolate ganache
1/3
cup heavy whipping cream
2/3
cup semisweet chocolate chips
Directions
1.
Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.?Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.?Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.?Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.?In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.?Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.

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