PHILADELPHIA 3-STEP Cappuccino Cheesecake

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

1. Preheat oven to 350F.
2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Add eggs; mix just until blended.
4. Microwave milk in small microwaveable bowl on HIGH 15 seconds.
5. Add instant coffee; stir until dissolved.
6. Add to batter; mix well.
7. Pour into crust.
8. Bake 40 minutes or until center is almost set.
9. Cool.
10. Refrigerate several hours or overnight.
11. Store leftover cheesecake in refrigerator.

philadelphia cream cheese, sugar, vanilla, eggs, milk, coffee, oreo pie crust

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-cappuccino-cheesecake-52996.aspx (may not work)