2 tablespoons DOMINO Granulated Sugar
1/2 cup butter, melted
PAM Original No Stick Cooking Spray
3 (8 ounce) packages KRAFT PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
3 large eggs
1 (8 ounce) container sour cream
1/4 cup espresso or triple strength coffee, cooled
2 teaspoon pure vanilla extract
1 (7 ounce) can whipped cream
caramel ice cream syrup
Stir together graham cracker crumbs, 2 tablespoons sugar and butter; press mixture into bottom and 1 inch
up sides of a 9 inch springform pan coated with cooking spray. Bake at 350 for 8 minutes. Cool on wire rack. Reduce oven temperature to 325.
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into crust.
Bake at 325 for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven and immediately run a knife around edge of pan, releasing sides.
Cool completely in pan on a wire rack; cover and chill 8 hours. Remove sides of springform pan. Cut into 10 to 12 servings. Garnish each slice with whipped cream and caramel sauce drizzled over top.