Cappuccino Cheesecake Squares

Heat oven to 350 degrees F. Line a 13" x 9" pan with foil, letting ends extend above pan.

Beat butter and powdered sugar in medium bowl with electric mixer until blended. With mixer on low speed, gradually add flour. Beat until blended. Press evenly over bottom of prepared pan.

Beat cream cheese in medium bowl with electric mixer until smooth. Add sugar and beat until blended. Beat in eggs one at a time until smooth. Remove 1-1/2 cups to a small bowl.

Mix coffee powder and liqueur in a cup. Let stand 5 minutes. Stir until coffee dissolves. Add coffee mixture to one bowl of batter, stirring until blended. Stir vanilla into another bowl.

Spoon tablespoons of cheesecake mixture over crust, alternating coffee and vanilla flavors. Run a thin knife through mixtures for a marbleized effect.

Bake for 25-30 minutes or until puffed around edges and set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours or overnight.

Remove from pan by lifting foil at ends to cutting board. With a sharp knife, cut into 1" squares. Top each square with a chocolate covered coffee bean, if desired.