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.)

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 microwaveable bowl on HIGH 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

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