Two-Layer Mocha Cheesecake

• 2 eggs
• 2 Tbsp. MAXWELL HOUSE Instant Coffee
• 1/2 tsp. vanilla
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Heat oven to 350F.
2. Mix eggs, coffee granules and vanilla in small bowl until blended.
3. Beat cream cheese and sugar in large bowl with mixer until blended.
4. Add egg mixture; mix until blended.
5. Reserve 1 cup cream cheese mixture; set aside.
6. Add melted chocolate to remaining cream cheese mixture; mix until blended.
7. Spread chocolate mixture onto bottom of crust.
8. Top evenly with plain cream cheese mixture.
9. Bake 40 min.
10. or until center is almost set.
11. Cool completely.
12. Refrigerate 3 hours.

eggs, coffee, vanilla, philadelphia cream cheese, sugar, chocolate, ready

Taken from www.kraftrecipes.com/recipes/two-layer-mocha-cheesecake-161570.aspx (may not work)