Cafe Latte Cheesecake

For Crust: Preheat oven to 325F. Combine the cookie crumbs, sugar and melted butter; press into bottom of a 9-inch springform pan. Bake for 10 minutes. Do not let crust get too dark.

For Filling: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add in eggs, mixing until just blended. Reserve 1 1/2 cups of the batter. Add milk to remaining batter and stir until combined; pour into crust. Stir 3 tablespoons instant coffee into the 1 tablespoon warm water until completely dissolved. Add to reserved batter; mix well. Pour over batter in crust.

BAKE for 65 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.