PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
MICROWAVE milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.