Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

Ingredients

• 0.8 cup caramel ice cream topping 
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 16  cinnamon graham crackers crushed finely
• 1 Tbsp maxwell house international hazelnut cafã© 
• 0.3 cup maxwell house coffee instant cooled prepared
• 0.3 cup butter melted ()
• 1 oz baker's semi-sweet chocolate melted
• 0.8 cup sugar divided

Equipment

• bowl
• sauce pan
• oven
• wire rack
• hand mixer

Directions

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