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1
Heat oven to 350 degree F. Line a 13x9-inch baking pan with foil, letting ends extend above pan.
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2
Crust: Beat butter and confectioners' sugar in a medium bowl with an electric mixer till blended.
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3
With mixer on low speed, gradually add in flour.
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4
Beat till blended.
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5
Press dough proportionately over bottom of prepared pan.
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6
Bake 15 to 20 min till light golden brown.
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7
Remove pan to wire rack.
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8
Filling: Beat cream cheese in a medium bowl with an electric mixer till smooth.
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9
Add in sugar and beat till blended.
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10
Beat in Large eggs one at a time till smooth.
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11
Remove 1 1/2 c. to a small bowl.
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12
Mix coffee pwdr and liqueur in a c., let stand 5 min, then stir till coffee dissolves.
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13
Add in coffee mix to one bowl of batter, stirring till blended.
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14
Stir vanilla into other bowl.
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15
Spoon tablespoonfuls cheesecake mix over crust, alternating coffee and vanilla-flavored.
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16
Run a thin knife through mixtures for a marbleized effect.
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17
Bake 25 to 30 min or possibly till puffed around the edges and set.
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18
Cold completely in pan on a wire rack.
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19
Cover and chill 4 hrs or possibly overnight.
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20
Remove from pan by lifting foil at ends to cutting board.
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21
With a sharp knive, cut into 1-inch squares.
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22
Top each square with a chocolate coffee beans if you like.
