- 1 cup sugar, divided
- 2 tablespoons water
- 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate
- 1 (370 ml) can evaporated milk
- 1 (250 g) package Philadelphia Brick Cream Cheese, cubed
- 4 eggs
- 2 tablespoons Maxwell House Instant Coffee
- Heat oven to 350 degrees F. Mix 1/2 cup sugar and water in small saucepan. Cook on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round baking pan.
- Microwave chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after each minute; cool. Pour milk into blender. Add cream cheese; blend until smooth. Add melted chocolate, remaining sugar, eggs and coffee granules; blend well. Pour over syrup in pan; place in larger baking pan. Add enough water to larger pan to come halfway up side of smaller pan.
- Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Cool on wire rack. Refrigerate 4 hours before unmoulding to serve.