¾ cup butter or margarine, softened
½ cup confectioners' sugar
1½ cups all-purpose flour
2 8-ounce packages cream cheese, softened
2/3 cup sugar
2 eggs
1 tablespoon instant coffee powder
1 tablespoon strong coffee
1 teaspoon vanilla extract

Preheat oven to 350°F.  Line a 13x9-inch baking pan with aluminum foil; spray lightly with non-stick vegetable spray.

In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy.  Gradually beat in flour until blended.  Press mixture evenly over the bottom of prepared baking pan.

Bake 15 minutes or until lightly browned.

In a large mixing bowl, beat cream cheese until smooth.  Add sugar; beat until blended.  Add eggs, one at a time, beating well after each addition.  Remove 1½ cups of the mixture and place in a small bowl.

In a cup, combine coffee powder and coffee; let stand 5 minutes, then stir.  Add to the small bowl of batter, stirring until blended.  Add vanilla to remaining batter, stirring until blended.

Spoon tablespoonfuls cheese mixture over crust, alternating coffee and vanilla flavored.  With a thin knife, swirl through the cheese mixture to give it a marbled effect.

Bake 25 to 30 minutes or until puffed around the edges and set.  Cool completely in pan on a wire rack.  Cover and refrigerate overnight.

Remove from pan to a cutting board.  With a sharp knife, cut into 1-inch squares.

Do you like this page? Please tell a friend! Name E-mail You: Friend: Your message: Get your own FREE referral system!