Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

• 2 Tbsp. hot water
• 1/4 cup Maxwell House Cafe, French Vanilla Cafe Instant Coffee Beverage Mix, divided
• 1-1/4 cups graham crumbs
• 1/4 tsp. ground cinnamon
• 1/4 cup butter, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 oz. Baker's Semi-Sweet Chocolate
• 1/2 cup caramel sundae syrup

1. Heat oven to 350F.
2. Add hot water to 2 Tbsp.
3. coffee mix; stir until dissolved.
4. Cool.
5. Meanwhile, mix graham crumbs, cinnamon and butter; press onto bottom and up side of 9-inch pie plate.
6. Beat cream cheese and sugar in large bowl with mixer until blended.
7. Add eggs and coffee; mix just until blended.
8. Pour into crust.
9. Bake 35 to 40 min.
10. or until centre is almost set.
11. Cool completely.
12. Refrigerate 3 hours.
13. Melt chocolate as directed on package; drizzle over pie.
14. Mix caramel syrup and remaining coffee mix in saucepan; cook and stir on low heat until heated through.
15. Cool to room temperature.
16. Serve drizzled over pie.

water, maxwell, graham crumbs, ground cinnamon, butter, cream cheese, sugar, eggs, chocolate, caramel sundae syrup

Taken from www.kraftrecipes.com/recipes/cinnamon-crusted-coffee-cheesecake-pie-caramel-sauce-87297.aspx (may not work)