Fluffy Mocha Cheesecake

• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1 Tbsp. butter or margarine
• 1 OREO Pie Crust (6 oz.)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1/3 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
• 2 cups thawed COOL WHIP Whipped Topping

1. Microwave chocolate and butter in small microwaveable bowl on HIGH 1 min.
2. or until butter is melted; stir until chocolate is completely melted.
3. Spread onto bottom of crust.
4. Refrigerate 10 min.
5. or until chocolate is firm.
6. Meanwhile, beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended.
7. Add flavored instant coffee; mix well.
8. Gently stir in whipped topping.
9. Spoon into crust.
10. Refrigerate 3 hours or until firm.
11. Store leftover cheesecake in refrigerator.

chocolate, butter, oreo pie crust, philadelphia cream cheese, sugar, international

Taken from www.kraftrecipes.com/recipes/fluffy-mocha-cheesecake-74159.aspx (may not work)