Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

• 16 cinnamon graham crackers, finely crushed
• 3/4 cup sugar, divided
• 1/4 cup (1/2 stick) margarine or butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/3 cup prepared MAXWELL HOUSE Instant Coffee, cooled
• 2 eggs
• 1 oz. BAKER'S Semi-Sweet Chocolate, melted
• 3/4 cup caramel ice cream topping
• 1 Tbsp. MAXWELL HOUSE INTERNATIONAL Hazelnut Cafe

1. Preheat oven to 350F.
2. Mix graham crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate.
3. Refrigerate while preparing filling.
4. Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.
5. Add the 1/3 cup coffee; mix well.
6. Add eggs; mix just until blended.
7. Pour into crust.
8. Bake 35 to 40 minutes or until center is almost set.
9. Cool completely on wire rack.
10. Refrigerate at least 3 hours or overnight.
11. Drizzle melted chocolate over pie; refrigerate until set.
12. Mix caramel topping and flavored instant coffee in small saucepan; cook on low heat until well blended and heated through, stirring occasionally.
13. Cool to room temperature.
14. Cut pie into 10 slices.
15. Drizzle 1 Tbsp.
16. of the caramel sauce onto each of 10 dessert plates; top each with a slice of pie and an additional 1-1/2 tsp.
17. of the remaining caramel sauce.

cinnamon, sugar, margarine, philadelphia cream cheese, coffee, eggs, chocolate, caramel ice cream topping, international

Taken from www.kraftrecipes.com/recipes/cinnamon-crusted-coffee-cheesecake-pie-caramel-sauce-61840.aspx (may not work)