PHILADELPHIA New York Cappuccino Cheesecake

• 1 cup chocolate wafer cookie crumbs
• 3 Tbsp. sugar
• 2 Tbsp. butter or margarine, melted
• 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 3 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. MAXWELL HOUSE Instant Coffee
• 3 Tbsp. coffee-flavored liqueur

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 Tbsp.
3. sugar and the butter; press firmly onto bottom of pan.
4. Bake 10 min.
5. Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7. Add sour cream; mix well.
8. Stir instant coffee granules into liqueur until dissolved.
9. Blend into batter.
10. Pour over crust.
11. Bake 1 hour and 5 min.
12. to 1 hour and 10 min.
13. or until center is almost set.
14. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
15. Refrigerate 4 hours or overnight.
16. Store leftover cheesecake in refrigerator.

chocolate wafer cookie crumbs, sugar, butter, philadelphia cream cheese, sugar, flour, vanilla, eggs, s, coffee, coffeeflavored liqueur

Taken from www.kraftrecipes.com/recipes/philadelphia-new-york-cappuccino-cheesecake-52675.aspx (may not work)