USE pulsing action to process flour, butter and cream cheese spread in food processor until mixture forms ball. Roll into 12-inch log on lightly floured surface; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

MEANWHILE, bring milk almost to boil in medium saucepan; remove from heat. Add 1/4 cup sugar and coffee; stir until completely dissolved. Whisk eggs and remaining sugar until well blended. Gradually add milk mixture, whisking until sugar is dissolved. Pour through fine-mesh strainer; cool.

HEAT oven to 350ºF. Cut dough into 12 pieces. Roll each piece into ball; flatten slightly. Place in 12 muffin pan cups sprayed with cooking spray. Press onto bottom and almost to top of each cup. Place on foil-covered baking sheet; fill with egg mixture.

BAKE 30 to 35 min. or until centres are almost set. Cool in pans 15 min. Transfer to wire racks; cool completely.