PREHEAT oven to 350°F. Arrange ladyfingers on bottom and up side of 9-inch pie plate, cutting as necessary for ladyfingers to evenly line pie plate. Brush ladyfingers with 1/4 cup of the coffee.
BEAT cream cheese and sugar in large bowl with electric mixer set on medium speed until well blended. Add eggs and remaining 1/4 cup coffee; mix until well blended. Pour into prepared ladyfinger crust.
BAKE 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate several hours or overnight. Store leftover pie in refrigerator.