Recipes

1. Coat an 8-in. springform pan with nonstick spray.

2. Pulse cookies in food processor until finely ground. Add butter; process to blend. Press over bottom of pan; wash and dry processor. Place pan in freezer while proceeding.

3. Put chocolate chips and coffee granules in a medium bowl. Stir in 1⁄2 cup boiling water and let stand 1 minute to melt chocolate and dissolve coffee. Add 1⁄2 cup caramel topping; whisk to blend well. Let cool 10 minutes.

4. Meanwhile sprinkle gelatin over 1⁄4 cup cold water in a small saucepan. Let stand 1 minute. Stir over low heat 2 to 3 minutes or until gelatin completely dissolves and liquid is clear. Stir with a whisk into coffee mixture.

5. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. Reduce speed to low; beat in coffee mixture until well blended. Pour into crust, cover and refrigerate at least 6 hours or until firm.

6. Beat cream and 2 Tbsp caramel topping in a medium bowl until soft peaks form when beaters are lifted. Remove pan sides; place cake on a serving plate. Spoon caramel cream on top; swirl.

Spoon remaining Tbsp topping into a ziptop bag, snip tip off 1 corner and drizzle over cream.Planning Tip: Can be made through Step 5 up to 4 days ahead.