CAPPUCCINO CHEESECAKE WITH OREO CRUST: National Cappuccino Day!

Today is National Cappuccino Day. I'm not a regular coffee drinker, but that doesn't keep me from having a mocha every now and again. Chocolate and coffee go so well together, and I often add coffee or espresso to brownies, cakes, and cookies. So in honor of the holiday, here's a recipe adapted from Philadelphia Cream Cheese for Cappuccino Cheesecake. The actual cheesecake does not contain chocolate, but with an oreo crust, you'll get your 'jolt' of chocolate!

CAPPUCCINO CHEESECAKE WITH OREO CRUST

Ingredients
16 ounces Cream Cheese, softened
1/2 cup sugar
1/4 tsp vanilla
2 eggs
1 Tbsp milk
2 Tbsp Instant Coffee (choose a quality Instant Coffee or coffee granules)
1 Oreo Pie Crust - see below

Directions
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
Ingredients
24 Oreos (or Trader Joe's JoeJoes)
1/4 cup unsalted butter, melted

Directions
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.