MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salted Caramel Cappuccino Cheesecake
Categories: Cakes, Chocolate, Dairy, Cheese, Booze
Yield: 12 servings

9 oz Pkg chocolate wafers
1 c Semisweet chocolate chips
1/2 c Packed brown sugar
2 tb Instant espresso powder
1/8 ts Ground nutmeg
1/2 c Butter; melted

MMMMM--------------------------FILLING-------------------------------
24 oz Cream cheese; softened
1 c (packed) brown sugar
1/2 c Sour cream
1/4 c Kahlua
2 tb A-P flour
2 tb Instant espresso powder
4 lg Eggs; lightly beaten

MMMMM--------------------------TOPPING-------------------------------
1/2 c Hot caramel ice cream
- topping
1/2 ts Coarse sea salt

Set oven @ 350ºF/175ºC.

Place a greased 9" springform pan on a double thickness
of heavy-duty foil (about 18" square). Securely wrap
foil around pan.

Place the first 5 ingredients in a food processor; cover
and pulse until fine crumbs form. Gradually add melted
butter, pulsing until combined. Press mixture onto the
bottom and 2" up side of prepared pan.

In a large bowl, beat cream cheese and brown sugar until
smooth. Beat in sour cream, Kahlua, flour and espresso
powder. Add eggs; beat on low speed just until blended.
Pour into crust. Place springform pan in a larger baking
pan; add 1" of hot water to larger pan.

Bake until center is just set and top appears dull,
55-65 minutes. Remove springform pan from water bath;
remove foil. Cool cheesecake on a wire rack 10 minutes;
loosen side from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled.

Pour caramel topping over cheesecake. Refrigerate at
least 15 minutes. Remove rim from pan. Sprinkle with sea
salt just before serving.

Julie Merriman, Seattle, Washington

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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