COFFEE CHEESECAKE PIE

2 pkg. (8 oz. each) Philadelphia Cream Cheese , softened
1/2 cup sugar
2 eggs
1/3 cup freshly brewed strong Maxwell House Coffee, any variety, at room temperature
1 (6 oz.) Oreo pie crust
1 square Baker's Semi-Sweet Baking Chocolate, melted
Coffee-Caramel Sauce (recipe follows)
fresh raspberries and chocolate leaves (optional, for garnish)

Preheat oven to 350 degrees F.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and coffee; mix just until blended. Pour into crust.

Bake 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight.

Drizzle chocolate over top of pie. Serve with Coffee Caramel Sauce. Garnish with fresh raspberries and chocolate leaves, if desired. Store leftover pie in refrigerator.

COFFEE-CARAMEL SAUCE
Makes 8 servings, 2 Tbsp. each

1 cup caramel ice cream topping
1 Tbsp. freshly brewed strong Maxwell House Coffee, any variety

Mix topping and coffee in small saucepan. Cook on low heat until heated through, stirring frequently.

Makes 10 servings
Source: Maxwell House