In a mixing bowl add the oreo crumbs white sugar and espresso. Mix together with a fork until the dry ingredients are evenly distributed.

Bake the oreo crust for 15 minutes.

While that is baking, take another larger bowl and add the cream cheese and ¾ cup of white sugar. Blend together until the mixture is lump free.

Pour in the vanilla and ⅓ cup of the heavy cream to the mixture. Blend with a hand mixer until smooth.

Once the oreo crust is out of the oven and has cooled for at least 10 minutes, take 3 to four large dollops of the cream cheese filling and place on top of the baked oreo crust. Be sure to spread these spoonfuls apart.

Set aside the rest of the cream cheese filling.

In a microwavable bowl or in a saucepan add the remaining ⅓ cup of heavy cream. Heat over the stove or in the microwave until warm.

Add the espresso powder and cocoa powder to the cream and stir until melted together.

Add the cocoa mixture and to the remaining cream cheese filling. Blend this together to create the espresso cream cheese filling until nice and smooth.

Place spoonfuls of this filling with the rest of the regular cream cheese filling in the baking pan.

Use a knife and drag through the brown and white cream cheese fillings in the pan to create a pretty swirl effect in the bars. Shake and lightly tap the baking pan on a sturdy table or counter to help the filling even out without ruining the swirl by spreading with a knife.

Sprinkle extra espresso powder or coffee seeds on top for garnish and chill for 4 hours

Cut into bars and serve.