Cinnamon Crusted Coffee Cheesecake Pie with Caramel Sauce
1-1/4 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
3/4 cup sugar, divided
1/4 cup margarine or butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
1/3 cup prepared instant coffee, cooled
1 square semisweet chocolate, melted
1 cup caramel sundae topping
1 tablespoons Belgian Hazelnut instant coffee mix
Preheat oven to 350ºF. Mix crumbs, cinnamon, 1/4 cup sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
Beat cream cheese and remaining sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and prepared coffee; mix until well blended. Pour into crust.
Bake for 35 to 40 min. or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Drizzle melted chocolate over top of pie.
Mix caramel topping and hazelnut coffee mix in small saucepan; cook on low heat until well blended and warmed, stirring occasionally. Cool to room temperature. Pour 1 tablespoon of the caramel mixture onto each dessert plate; top with a slice of pie. Drizzle with an additional 1 tablespoon of the caramel mixture.
Storage: Cover and store cheesecake in refrigerator up to 5 days.