- 1 cup chocolate wafer cookie crumbs
- 3 tablespoons sugar
- 2 tablespoons butter or margarine, melted
- 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 3 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tablespoon MAXWELL HOUSE Instant Coffee
- 3 tablespoons coffee flavored liqueur
- Preheat oven to 350 degrees F if using a silver 9-inch springform pan (or to 325 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
- Bake 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.