Heat oven to 350F. Grease bottom and sides of jelly roll pan, 15 ½x10 ½x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, 1 teaspoon coffee (dry), the salt and baking soda in large bowl with electric mixer on medium speed, or mix with spoon, until crumbly. Press about 4 cups of the mixture in pan; reserve remaining crumb mixture.

Beat remaining ingredients except chocolate chips in large bowl with electric mixer on medium speed until blended. Stir in ½ cup of the chocolate chips. Spread over crust. Stir remaining ¼ cup chocolate chips into remaining crumb mixture. Sprinkle over cream cheese mixture; press lightly.

Bake 32 to 40 minutes or until center is set and topping is light golden brown. Cool 30 minutes. Refrigerate at least 3 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.