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1
To make Crust: Place 1 rack in center and 1 rack in bottom position of oven.
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2
Preheat oven to 350F.
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3
Line 9-inch square baking pan with parchment paper, letting ends hang over sides of pan.
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4
Spray with cooking spray.
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5
Pulse cookies in food processor until chopped into coarse crumbs.
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6
Add butter and sugar.
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7
Blend 1 to 2 minutes, or until crumbs are moist and stick together when pressed.
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8
Press mixture into bottom of prepared pan, but not up sides.
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9
Bake 12 minutes in center of oven, or until golden.
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10
To make Filling: Whisk together egg, egg white, and espresso powder in bowl until espresso powder dissolves.
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11
Place ricotta, cream cheese, sugar, cornstarch, egg mixture, and salt in food processor, and blend until smooth.
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12
Spread Filling over hot Crust.
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13
Slide baking sheet onto bottom shelf of oven to diffuse heat.
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14
Bake Filling and Crust in center of oven 30 to 33 minutes, or until Filling is just set in center and small cracks start to appear at edges.
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15
Transfer directly to refrigerator, and chill, uncovered, 6 hours, or until cold and set.
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16
To make Frosting: Microwave chocolate and 3 Tbs.
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17
water in 2-cup glass measure 25 to 30 seconds, or until chocolate is soft.
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18
Add sugar, espresso powder, and salt; whisk until smooth.
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19
Spread warm Frosting over chilled cheesecake.
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20
Chill until Frosting is firm.
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21
Lift cheesecake out of pan using parchment.
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22
Gently remove parchment from cheesecake.
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23
Transfer cheesecake to cutting board, and cut into 24 bars (3 rows of 8 bars).
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24
Transfer to serving plate.
