Caramel Macchiato Cheesecake

18 chocolate sandwich cookies
4 tablespoons butter, melted
1/4 cup semisweet chocolate chips
1/4 cup instant coffee
1/2 cup plus 3 tablespoons fat free caramel ice cream topping
1/2 cup heavy cream
1 envelope unflavored gelatine
3 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar

Coat an 8-inch springform pan with nonstick spray. Pulse cookies in food processor until finely ground. Add butter, process to blend. Press over bottom of pan. Place pan in freezer. Put chocolate chips and coffee granules in a bowl. Stir in 1/2 cup boiling water and let stand 1 minute to melt chocolate and dissolve coffee. Add 1/2 cup caramel topping, whisking to blend. Let cool 10 minutes.

Sprinkle gelatine over 1/4 cup cold water in a saucepan. Let stand 1 minute. Stir over heat 3 minutes or until gelatine dissolves and liquid is clear. Stir into coffee mixture. Beat cream cheese and sugar in a bowl until smooth. Beat in coffee mixture until blended. Pour into crust, cover and refrigerate 6 hours or until firm.

Beat cream cheese and 2 tablespoons caramel topping in a bowl until soft peaks form. Remove pan sides, place cake on a serving plate. Spoon caramel cream on top, swirl. Spoon remaining 1 tablespoon topping into a zip-top bag, snip tip off 1 corner and drizzle over caramel cream.

Makes 16 servings.