I found this recipe on Kraft.com the other day and made it over the weekend. It was a big hit with my sister and mom since they both love cheesecake and coffee.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Tbsp. milk
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 OREO Pie Crust (6 oz.)
Directions
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
MICROWAVE milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; sitr until dissolved. Add to batter; mix well. Pour into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
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