CAPPUCCINO CHEESECAKE WITH OREO CRUST
16 ounces Cream Cheese, softened
1/2 cup sugar
1/4 tsp vanilla
1 Tbsp milk
2 Tbsp Instant Coffee (I use Starbucks VIA ready brew)
1 Oreo Pie Crust - see below
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 coffee granules; stir until dissolved.
Add to batter; mix well.
Pour into crust.
Bake 40 minutes or until center is almost set. (do not overbake)
Refrigerate several hours or overnight.
Oreo Pie Crust
24 Oreos (or Trader Joe's JoeJoes)
1/4 cup unsalted butter, melted
In medium-sized bowl or food processor, add Oreo cookies and blend until texture of coarse meal or crumbs. Add melted butter and blend until combined. Put ground crumb mixture into 9 - or 10 - inch deep-dish pie pan and press evenly on bottom and up sides (about 1/8 inch around).
Refrigerate crust for hour+ before adding filling to prevent crumbling when you serve.