Frosted Expresso Cheesecake bars

CRUST
1 1/2 packages  (3.5 ounces) lady finger cookies, broken into pieces
4 1/2 Tablespoons  chilled butter, cut into small cubes
1 1/2 teaspoons frosting

FILLING
1 large egg
1 large egg white
2 Tablespoons instant espressso coffee powder.
2 1/2 part skim ricotta cheese
4 1/2 ounces low fat cream cheese , diced
3/4 cup sugar
3/4 teaspooon corn starch
1 pinch salt

FROSTING
1 1/2 ounces unsweetened chocolate , chopped
3 Tablespoons  sugar
1 teaspoons instant espresso coffee powder
1 pinch salt

HOW TO MAKE CRUST
One rack should be placed in center and 1 rack in bottom position of oven. The oven should be prehetaed to 350 degrees. A 9 inch square baking pan should be lined with parchment paper, the ends of the parchment paper should hang over sides of pan.Then the 9 inch pan with parchment paper should be sprayed with cooking spray. Cookie should be chopped into coarse crumbs of the food processor you  should pulse cookies. Then put in butter and sugar. Blend 1 to 2 minutes  or until the ladyfinger cookie crumbs are moist and that will stick together when pressed. Press mixture into bottom of prepared pan, but don't put it in center of ovens or until golden.
HOW TO MAKE FILLING
The eggg, egg white, and espresso  powder in bowl until espresso powder dissolves should be be whisked together . Ricotta , cream cheese, sugar, corn starch, , egg mixture and salt in food processor and blend until smooth. Spread fulling over hot crust.
On the bottom shelf is where you should put it on the bottom shelf to diffuse heat. The crust and filling should be baked in center of oven for =30-33 minutes. until filling is just set and small cracks start to appear at edges..Put directly in refrigerator and chilled covered  until cold and set about 6 hours.
HOW TO MAKE FROSTING
Chocolate and 3 Tablespoons water should be microwaved  in 2 cup glass measure 25 to 30 seconds  or until chocolate is soft . Add sugar, espresso powder and salt, whisk until smooth. Over chilled cheesecake . Chill until the frosting is firm.
The cheesecake should be lifted out of parchment  from cheesecake . Cheescake should be moved to a cutting board  and should be cut in to 24 bars , Then put on a serving plate.