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