Mocha Swirl Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/8 tsp. ground cinnamon
• 2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
• 1 OREO Pie Crust (6 oz.)

1. Heat oven to 350F.
2. Beat cream cheese, sugar and vanilla in large bowl with mixer on medium speed until well blended.
3. Add eggs; mix just until blended.
4. Remove 1 cup batter to small bowl; stir in cinnamon.
5. Stir 2 Tbsp.
6. instant coffee granules into remaining batter; pour into pie crust.
7. Top with spoonfuls of cinnamon batter; swirl with knife several times.
8. Bake for 35 to 40 min.
9. or until center is almost set.
10. Cool completely on rack.
11. Refrigerate at least 3 hours or overnight.

philadelphia cream cheese, sugar, vanilla, eggs, ground cinnamon, coffee, oreo pie crust

Taken from www.kraftrecipes.com/recipes/mocha-swirl-cheesecake-157036.aspx (may not work)