Espresso Cheesecake Bars

1½	cups chocolate cookie crumbs
1	teaspoon instant espresso coffee powder
¼	cup butter, melted
1	(8-oz.) pkg. cream cheese, softened
¼	cup sugar
½	teaspoon vanilla
1	egg

DIRECTIONS

1.	Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
2.	Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
3.	Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
High Altitude (3500-6500 ft):  Bake at 350°F. for 20 to 25 minutes or until center is set.