CAFE LATTE CHEESECAKE

FOR THE CRUST:
1 cup vanilla wafer cookie crumbs
3 tbsp. sugar
3 tbsp. butter or margarine, melted
FOR THE FILLING:
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tbsp. vanilla
4 eggs
3 tbsp. milk
3 tbsp. Maxwell House Instant Coffee
1 tbsp. warm water

TO MAKE THE CRUST:
Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan.

Bake at 325 degrees F for 10 minutes if using a silver springform pan. (Bake at 300 degrees F for 10 minutes if using a dark nonstick springform pan.)

TO MAKE THE FILLING:
Mix cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1 1/2 cups of the batter. Stir instant coffee into warm water until dissolved. Add to remaining batter; mix well. Pour over crust. Stir milk into reserved batter; pour gently over coffee batter.

Bake at 325 degrees F for 65 minutes or until center is almost set if using a silver springform pan. (If using a dark nonstick springform pan, bake at 300 degrees F for 65 minutes or until center is almost set.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Makes 12 servings
Source: Favorite Brand Name Recipes