Combine cookie crumbs and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
Beat cream cheese and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add pumpkin, 2 tsp. pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in coffee granules until completely dissolved. Spoon over crusts.
Bake 26 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with remaining 2 Tbsp. sugar in clean bowl with mixer on high speed until stiff peaks form. Spoon into pastry bag; use to pipe whipped cream over cheesecakes. Sprinkle with remaining pumpkin pie spice.
How to Pipe the Whipped Cream
Insert decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Fill bag halfway with whipped cream. Unfold cuffed top and twist bag until it's tight against the whipped cream. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.