CRUST:

1 1/3 c. chocolate wafers or graham crumbs
1/4 c. sugar
1/3 c. butter, melted

FILLING:

3 pkgs. Philadelphia cream cheese, softened
1/2 c. sugar
1/2 c. brown sugar
2 tbsp. all-purpose flour
2 tsp. coffee liqueur or vanilla
3 eggs, at room temperature
1/4 c. milk
1 tbsp. instant coffee granules

GARNISH:

Whipped cream, cinnamon or chocolate coffee beans

Combine crust ingredients. Press onto bottom and half way up sides of 9 inch springform pan. Set aside.

Using electric mixer, beat together cream cheese, sugars, flour and liqueur until smooth. Add eggs, beating on low speed just until blended. Combine milk and instant coffee stirring until dissolved; stir into cream cheese mixture.

Pour into prepared crust and bake at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking 45 to 55 minutes. Remove from oven and run knife around rim of pan to loosen cake and prevent cracking. Cool thoroughly at room temperature.

Chill 8 hours or overnight. If desired, garnish with whipped cream and cinnamon or chocolate coffee beans.

Serves 10-12.