Cappuccino Cheesecake

• CRUST
• 7 1/2 cups Oreo Crumbs
• 1 1/2 cups butter or margarine, melted
• FILLING
• Philadelphia Light Brick Cream Cheese Spread
• 5 cups sugar
• 1 2/3 cups cocoa
• 2/3 cup all-purpose flour
• 20 eggs
• 2/3 cup skim milk, warm
• 1/2 cup instant coffee granules

1. CRUST COMBINE crumbs and melted butter.
2. Press mixture firmly on bottom and 1-inch up sides of 5, 9-inch springform pans.
3. FILLING BEAT cream cheese until creamy, In a large mixer bowl.
4. Stir together sugar, cocoa and flour; blend into cream cheese.
5. ADD eggs all at once.
6. Beat on LOW speed just until blended.
7. Dissolve instant coffee in warm milk and stir into batter.Turn into crumb lined pans.
8. BAKE in 450F oven for 10 minutes.
9. Reduce oven temperature to 250F; continue baking 40-45 minutes.
10. Cool completely.

oreo crumbs, butter, filling, cream cheese, sugar, cocoa, allpurpose, eggs, milk, coffee granules

Taken from www.kraftrecipes.com/recipes/cappuccino-cheesecake-93815.aspx (may not work)