Coffee Cheesecake Pie
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/3 cup freshly brewed strong MAXWELL HOUSE Coffee, any variety, at room temperature
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 350°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.