1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coffee granules
3 tablespoons white sugar
1/4 teaspoon vanilla extract
1/4 cup milk
1 tablespoon corn syrup
1 egg
1/2 teaspoon vanilla extract
1 cup chopped toasted hazelnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 6 inch round pans or 8-inch squares.
Beat cream cheese, instant coffee, sugar, and vanilla until smooth; stir into pie filling until well mixed.
Beat egg into cream cheese mixture until light and fluffy. Stir in corn syrup, eggs, and vanilla. Transfer mixture into prepared pans. Pour filling into prepared pans.
Bake in preheated oven for 30 minutes. Serve warm or at room temperature. Cream pie crust is cool and works just as well after refrigeration as it does as it does at room temperature. Refrigerate until set before serving.