PHILADELPHIA Caramel Mochaccino Cheesecake

1. 1

   Preheat oven to 350F.

2. 2

   Mix crumbs and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

3. 3

   Pour caramel sauce over crust.

4. 4

   Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.

5. 5

   Add liqueur and chocolate; mix well.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

7. 7

   Pour into crust.

8. 8

   Bake 45 to 50 min.

9. 9

   or until centre is almost set.

10. 10

    Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

11. 11

    Refrigerate 3 hours or overnight.

12. 12

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.