No-Bake Mocha Cheesecake Bars

1. Spray a 9×13 pan with non-stick cooking spray and set it aside.
2. Place graham crackers into the bowl of a food processor. Pulse until you have fine crumbs. Add fudge topping and melted butter. Pulse just until blended. Press onto the bottom of the pan. Refrigerate for about 10 minutes.
3. Pour the cold coffee into a small saucepan. Sprinkle gelatin over coffee, let it stand for one minute. Then turn on low heat and stir until gelatin is completely dissolved. Remove from heat and set aside.
4. In a large bowl, beat cream cheese and sugar until creamy. Add sour cream, melted and cooled chocolate and the coffee mixture. Beat until blended. Pour over the crust.
5. Cover and refrigerate for 4 hours or until set. Cut into bars and garnish with whipped topping. Refrigerate leftovers.