White Russian Cheesecake Bars

1. 1

   ["Preheat the oven to 350u00b0 F. Mist a 9""x9"" square pan with nonstick spray and line it with parchment.", "Place the chocolate sandwich cookies in the bowl of the KitchenAid(R) 9-Cup Food Processor and pulse to crush.", "Add the melted butter and process until combined.", "Transfer the mixture to the prepared pan, pressing the crumbs down in an even layer. Set aside.", "Place the cream cheese, sugar, cornstarch, and salt in the bowl of the Food Processor. Pulse to combine.", "Add the eggs, one at a time, processing on low speed. Scrape the bottom and sides of the bowl with a silicone spatula after each addition.", "Pour in the cream and coffee liqueur while processing on low speed.", "Transfer the mixture to the prepared pan and place it in a larger baking dish.", "Pour very hot water into the larger dish, until it comes up about 1"" around the square pan.", "Bake for 20 minutes at 350u00b0 F then lower the oven temperature to 250u00b0 F. Bake for another 60-65 minutes or until set around the edges, but still slightly jiggly toward the center.", "Turn off the oven and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least one hour.", "Refrigerate for two hours or overnight before removing from the pan and cutting into bars.", "Garnish with sweetened whipped cream and dust with cocoa powder, if desired."]

* Per serving · 4 servings · Values may vary.