Creamy Caffe Latte Cheesecake

• Crust
• 1 qt. graham cracker crumbs
• 1 cup sugar
• 1 cup unsalted butter, melted
• 2 Tbsp. ground GEVALIA Kaffe, Dark Roast Blend
• Filling
• PHILADELPHIA Original Cream Cheese, softened
• 1 qt. sugar
• 1 qt. sour cream
• 1/4 cup vanilla
• 16 each eggs
• 1 cup brewed double-strength GEVALIA Kaffe (Dark Roast Blend), cooled

1. Crust: Mix ingredients.
2. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 springform pan for trial recipe).
3. Bake at 325F for 10 minutes.
4. Cool on wire racks while preparing filling.
5. Filling: Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
6. Beat on medium speed until creamy.
7. Add sugar; beat until well blended.
8. Add sour cream and vanilla; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
10. Blend in coffee on low speed.
11. Pour 1-1/2 qt.
12. of the batter over each crust.
13. Place each pan on large sheet of foil; wrap foil tightly around side of pan.
14. Place springform pans in full-size hotel pans, then place on oven racks.
15. Fill each hotel pan with 1 gallon hot water.
16. Bake at 325F for 1 hour 20 minutes to 1 hour 35 minutes or until edges are slightly puffed and centers are almost set.
17. Cool slightly.
18. Run metal spatula around rim of each pan to loosen cake; cool completely before removing rim of pan.
19. Refrigerate 4 hours or overnight.

crust, graham cracker crumbs, sugar, unsalted butter, ground gevalia kaffe, filling, philadelphia original cream cheese, sugar, sour cream, vanilla, eggs, kaffe

Taken from www.kraftrecipes.com/recipes/creamy-caffe-latte-cheesecake-97656.aspx (may not work)