Tiramisu Cheesecake Bars Cookie Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  vanilla wafer cookie crumbs (about 40
                        wafers)
  2          teaspoons  instant espresso coffee (dry)
  3        tablespoons  butter or margarine -- melted
  2       (8 ounce) packages  cream cheese -- softened
     1/2           cup  sugar
  2                     eggs
     1/2           cup  whipping (heavy) cream
     1/4           cup  rum
  1           teaspoon  vanilla
     1/2           cup  semisweet chocolate chips
  2        tablespoons  shortening

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix cookie crumbs, 1 teaspoon coffee and the butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.

Beat cream cheese in small bowl with electric mixer on medium speed until smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla. Spread cream cheese mixture over crust. Bake 20 to 25 minutes or just until center is set.

Melt chocolate chips, shortening and remaining 1 teaspoon coffee in 1-quart saucepan over low heat, stirring constantly, until smooth. Pour over hot cheesecake, and spread evenly. Cool 30 minutes at room
temperature. Cover loosely and refrigerate about 1 hour or until firm. Cut into 6 rows by 3 rows.

Toasted Oatmeal Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  quick-cooking or old-fashioned oats
  1                cup  chopped walnuts
  1 1/2           cups  packed brown sugar
  1                cup  butter or margarine -- softened
  1           teaspoon  vanilla
  1                     egg
  1                cup  all-purpose flour
  1           teaspoon  baking soda
     1/4      teaspoon  salt

Heat oven to 350º. Spread oats and walnuts in ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.

Beat brown sugar, butter, vanilla and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in oat mixture and
remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.