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Crust:
1. Coat an 8-inch springform pan with nonstick spray.
2. Pulse cookies in food processor until finely ground.
3. Add butter, process to blend. Press over bottom of pan. Place pan in freezer.
Filling:
1. Put chocolate chips and coffee granules in a bowl.
2. Stir in 1/2 cup boiling water and let stand 1 min. to melt chocolate and dissolve coffee.
3. Add 1/2 cup caramel topping, whisk to blend. Let cool 10 minutes.
4. Sprinkle gelatin over 1/4 cup cold water in a saucepan. Let stand 1 minute.
5. Stir over heat 3 minutes or until gelatin dissolves and liquid is clear.
6. Stir into coffee mixture.
7. Beat cream cheese and sugar in a bowl until smooth.
8. Beat in coffee mixture until blended.
9. Pour into crust, cover and refrigerate 6 hours or until firm.
Topping:
1. Beat cream cheese, heavy cream, and 2 tablespoons caramel topping in a bowl until soft peaks form.
2. Remove springform pan sides, place cake on a serving plate.
3. Spoon caramel cream on top, and swirl with knife.
4. Spoon remaining tabs topping into self sealing plastic bag.
5. Snip tip off 1 corner and drizzle over cream.
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