Caramel Macchiato Cheesecake With Caramel Sauce

• 1 3/4 cups crushed crisp, sweet cookies (about 27 cookies)
• 1/4 cup butter, melted
• PAM Original No-Stick Cooking Spray
• 4 (8-oz.) packages PHILADELPHIA Cream Cheese, softened
• 1 cup DOMINO Granulated Sugar
• 2 tablespoons heavy cream
• 1 1/4 teaspoons instant espresso
• 4 large eggs
• Garnishes: Caramel Sauce, whipped cream, dark chocolate curls

1. Stir together crushed cookies and butter; press mixture on bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Bake at 350u0b0 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325u0b0.
3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add heavy cream, espresso, and 9 Tbsp. Caramel Sauce, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Pour batter into prepared crust. Cover and chill remaining Caramel Sauce until ready to serve.
4. Bake at 325u0b0 for 1 hour or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack. Cover and chill 6 hours.
5. Release and remove sides of pan from cheesecake. Garnish, if desired, and serve with remaining Caramel Sauce.
6. Note: For testing purposes only, we used Pepperidge Farm Bordeaux cookies.

crushed crisp, butter, spray, philadelphia cream cheese, domino, heavy cream, espresso, eggs, caramel sauce

Taken from www.myrecipes.com/recipe/caramel-macchiato-cheesecake-with-caramel-sauce (may not work)