Kahlua Cheesecake Bars (Healthier Version)

Directions

Heat oven to 350℉ (180℃).

Lightly grease a 13×9 inch baking pan.

For Bar Layer:

Melt butter and chocolate in a small saucepan over low heat (or in microwave in a bowl on high, stirring every 30 seconds until melted.

Stir in olive oil and applesauce until smooth.

Set aside to cool.

Mix flour, baking powder and salt.

In a large bowl whisk together brown sugar, eggs, powdered coffee and vanilla until blended.

Stir in cooled chocolate mixture.

Add flour mixture, and stir until well combined.

Spread batter in an even layer in the prepared pan.

For Cheesecake Layer:

Beat cream cheese, sugar and flour in a large bowl with an electric mixer on medium speed until pale and fluffy.

Add eggs, one at a time, beating well after each.

Beat in liqueur (or coffee), vanilla and cinnamon.

Carefully pour over brownie layer and spread into an even layer.

Bake 20 minutes, until top is almost set.

Meanwhile, make the sour cream layer by mixing the sourcream and sugar.

After brownies have baked for 20 minutes, remove pan from oven and carefully spread sour cream mixture over top.

Bake for 10 minutes longer.

Cool completely on a wire rack.

Cut into squares and serve.

Note: The leftover cheesecake bars can be kept in an air-tight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.