Coffee-Caramel Cheesecake

Description
This creamy cheesecake has sweet, golden-brown secrets: coffee and caramel. But you can sometimes top this with the crushed peanuts as needed, while it normally delivers a glorious, blissful taste with the cream cheese, real coffee, and caramel.

Ingredients

 * 16 crushed cinnamon graham crackers
 * 1 ¾ cup sugar, white or brown only
 * 1 ¾ cup melted butter
 * 2 packs of softened cream cheese (8 oz. each)
 * 2 large eggs
 * 1 ¾ cup instant coffee, with 1 cup separated when prepared and hot, and ¾ cup with hazelnut
 * 1 square of semi-sweet confectioner chocolate
 * 4 teaspoons sweetener, optional
 * 1 cup caramel syrup
 * 4 teaspoons cinnamon, optional

Directions

 * 1) Mix the cracker crumbs with 1 cup of sugar, the sweetener (optional), and the margarine. Press the mix firmly on the base and walls of a nine-inch round mold.
 * 2) Place it in the freezer/refrigerator while you prepare the filling. Whip the cream cheese and remaining sugar in a large container with a mixer at medium speed until they are mixed.
 * 3) Add the eggs and coffee; mix until you get an even preparation. Pour this on the base.
 * 4) Bake it at 350° F for 35-40 minutes or until the center is almost firm. Let it cool completely on a metal rack.
 * 5) Refrigerate for at least 3 hours or overnight.
 * 6) Decorate the top of the pie with the melted chocolate.
 * 7) Mix the caramel covering and hazelnut coffee in a small pot; cook it over low flame until they are mixed and warm, stirring every now and then.
 * 8) Cool at room temperature. Pour a tablespoon of the caramel mix on each dessert plate.
 * 9) Pour an extra tablespoon of caramel on the cheesecake. Serve cold and plain or with any dessert but cut into serving triangles with the kitchen knife and transfer to a fresh dessert plate.
 * 10) Garnish with the cinnamon, if desired.