Coffee Cheese Cake

I made this cheesecake on a sunday afternoon,and within 3 hours of chilling in the fridge,it was gone.Son kept persuading to eat.Recipe source from PHILADELPHIA

Here's the Coffee Cheese Cake recipe:

2pkg(8oz.each)PHILADELPHIA Cream cheese,softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 tbsp milk

2 tbsp instant coffee

1 OREO Pie crust(60z)I just used plain MARIE Crackers

Preheat oven to 350°F.Beat cream cheese,sugar,and vanilla with electric mixer on medium speed until well blended.Add eggs,mix just until blended.Microwave milk in small microwaeable bowl on HIGH for 15 seconds.Add instant coffee,stir until dissoved.Add to batter,mix well.Pour into crust.Bake 40 minutes until center is almost set.Cool.Regrigerate several hours or overnight.Store leftover cheesecake in refrigerator.

I just use the basic crust recipe:

150 g marie biscuits crushed into breadcrumbs

90 g butter,melted

Mix the biscuits crumbs together with the butter and spread on the base of a cake tin with the back of a wooden spoon.Refrigerate while you prepare the filling.