Instructions: Heat oven to 350 degree F. Line a 13x9-inch baking pan with foil, letting ends extend above pan.

Crust: Beat butter and confectioners sugar in a medium bowl with an electric mixer until blended. With mixer on low speed, gradually add flour.

Beat until blended. Press dough evenly over bottom of prepared pan. Bake 15 to 20 minutes until light golden. Remove pan to wire rack.

Filling: Beat cream cheese in a medium bowl with an electric mixer until smooth. Add sugar and beat until blended. Beat in eggs one at a time until smooth. Remove 1 1/2 cups to a small bowl. Mix coffee powder and liqueur in a cup, let stand 5 minutes, then stir until coffee dissolves.

Add coffee mixture to one bowl of batter, stirring until blended. Stir vanilla into other bowl.

Spoon tablespoonfuls cheesecake mixture over crust, alternating coffee and vanilla-flavored. Run a thin knife through mixtures for a marbleized 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 4 hours or overnight. Remove from pan by lifting foil at ends to cutting board. With a sharp knive, cut into 1-inch squares.

Top each square with a chocolate coffee beans if desired.

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