Caramel Cappuccino Cheesecake

• 1 14 cups chocolate cookie crumbs
• 14 cup butter or 14 cup margarine, melted
• 2 tablespoons instant espresso instant coffee granules
• 2 teaspoons vanilla
• 4 (8 ounce) packages cream cheese, softened
• 1 12 cups granulated sugar
• 4 eggs
• 1 teaspoon ground cinnamon
• 14 cup caramel topping
• 1 cup whipping cream
• 2 tablespoons granulated sugar
• 14 cup caramel topping

1. Heat oven to 300F Wrap outside of 10-inch spring form pan with foil.
2. In small bowl, mix cookie crumbs and melted butter with fork.
3. Press mixture evenly over bottom of pan.
4. Refrigerate crust while preparing filling.
5. In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
6. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
7. Gradually add 1 1/2 cups sugar, beating until light and fluffy.
8. Add eggs, one at a time, beating well after each addition.
9. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended.
10. Pour over crust in pan.
11. Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly.
12. Turn oven off; open oven door at least 4 inches.
13. Let cheesecake remain in oven 30 minutes.
14. Remove cheesecake from oven.
15. Run knife around edge of pan to loosen; cool 30 minutes at room temperature.
16. Cover; refrigerate 6 hours or overnight.
17. Remove side of pan.
18. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form.
19. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

chocolate cookie crumbs, butter, coffee granules, vanilla, cream cheese, sugar, eggs, ground cinnamon, caramel topping, whipping cream, sugar, caramel topping

Taken from www.food.com/recipe/caramel-cappuccino-cheesecake-475122 (may not work)