(by Shirley McNevich)
Crust: 1 1/2 sticks softened butter; 1/2 cup Domino's powdered sugar; 1 1/2 cups flour
Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2/3 cup white sugar; 2 eggs; 1 TBSP instant coffee (powder--not mixed with water); 1 TBSP brewed black coffee; 1 tsp. vanilla
Grease a 9 x 13 glass baking dish with Pam. In a mixer add butter and powdered sugar--beat. Add flour--beat until mixed. Press the batter mixture into the bottom of the greased glass baking dish. Bake at 350 degrees for 15-20 minutes or until lightly browned--cool crust for 20 minutes. In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Remove bowl from mixer--reserve 1 1/2 cups of the cream cheese batter. In a cup add brewed coffee and instant coffee powder--let it stand for 5 minutes, then stir it until instant coffee is dissolved. Add the coffee mixture to the reserved 1 1/2 cups cream cheese mixture--stir until blended. Add the vanilla to the plain cream cheese mixture--stir until mixed. Use a tablespoon to alternate plain cream cheese mixture and coffee cream cheese mixture all over the bottom of the warm crust. Use a tableknife to carefully marble the two cream cheese mixtures together. Bake at 350 degrees for 25-30 minutes or until set. Cool completely. Refrigerate overnight. Cut into squares.