Instructions: Beat the cream cheese and sugar in a large bowl. Add the eggs and coffee and mix until well blended. Pour the mixture into the crust. Bake for 35 to 40 minutes or until the center is almost set. Cool completely on a wire rack.

Refrigerate for at least three hours or overnight. Cut into slices to serve.

Garnish with whipped cream, if desired. Store leftover cheesecake in the refrigerator.

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