• 1 3/4 cups (about 18 cookies total) U-Bake crushed chocolate wafers
• 1/2 cup U-Bake granulated sugar
• 1/3 cup butter
• 3 (8 ounces each) packages cream cheese
• 1 cup French Vanilla Flavor Liquid Coffee Creamer
• 4 large eggs
• 6 teaspoons Instant Coffee Granules
• 1/4 cup U-Bake all-purpose flour
• 3/4 cup U-Bake White Baking Chips
• 1 (16 ounces) container sour cream

PREHEAT oven to 350º F.

Combone cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.

Bake for 5 minutes.

Beat cream cheese and Coffee-mate in large mixer bowl until creamy. Combine eggs and coffee granules in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.

Bake for 45 to 50 minutes or until edges are set but center still moves slightly.

Microwave baking chips in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in sour cream. Spread over top of cheesecake.

Bake for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.