Cafe Latte Cheesecake

Preheat the oven to 325 degrees F.

For the crust: In a bowl, combine the cookie crumbs, sugar, and melted butter. Mix well. Press the crumb mixture onto the bottom only of a 9-inch springform pan. Place in the oven and bake for 10 minutes until just lightly browned. Remove from the oven and set aside.

For the filling: Combine the cream cheese, sugar, and vanilla in a mixing bowl. Beat on medium speed with an electric mixer until smooth. With the mixer running, add the eggs and beat until just blended. Dissolve the instant coffee in the warm water. When dissolved, mix with the milk. Add the milk mixture to the filling and mix until completely combined.

Pour the filling into the baked crust. Place in the oven and bake at 325 degrees F for 65 minutes or until the center is almost set.

Remove the pan from the oven. Gently run a knife or metal spatula around the inside rim to loosen the cheesecake. Let it cool completely in the pan before removing the sides of the springform. When cool, place in the refrigerator and chill for 4 hours or overnight.

Store leftovers in the refrigerator in a covered container.