Caramel Cappuccino Cheesecake

 

1 1/4

cups chocolate cookie crumbs (from 15-oz box)

1/4

cup butter or margarine, melted

2

tablespoons instant espresso coffee granules

2

teaspoons vanilla

4

packages (8 oz each) cream cheese, softened

1 1/2

cups granulated sugar

4

eggs

1

teaspoon ground cinnamon

1/4

cup caramel topping

1

cup whipping cream

2

tablespoons powdered or granulated sugar

1/4

cup caramel topping

• 1 Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
• 2 In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
• 3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
• 4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
• 5 Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.