This Caramel Macchiato Cheesecake is one dessert that you'll never, ever forget. Its creamy texture combined with flavor is true dessert gold.
Place the wafers, or chocolate cookies in a food processor, or blender, and mix until the cookies or wafers are crumbs. Add the butter, and mix again just until blended
Place parchment paper (cut to fit the bottom of the Spring-form pan) in the bottom of the Spring-form pan. Press the crust into the bottom of a 10 inch Spring-form pan, and smooth crust evenly. Wrap the bottom of the Spring-form pan in two large pieces of heavy aluminum foil, wrapping the pan a little over half way up the outside of the pan. Place the Spring-form pan in the freezer while making the cheesecake.
In the mixing bowl of a stand mixer, whip the cream cheese until light and fluffy, about 5 to 6 minutes, stopping 3 to 4 time to scrape down the side of the mixing bowl, and whipping until fluffy. Add the powdered sugar and mix well. Add the granulated sugar, and mix well. Scrape the bowl, and mix again.
Add the vanilla and lemon juice, and mix until well blended, then mix on high until the mixture is fluffy., then add espresso powder.
In a separate bowl, whisk the eggs until they are a light lemon color, and fluffy. Add the eggs to the mixing bowl, and in small bursts, mix the eggs into the cheesecake mixture, just until blended, but do not whip, or leave the mixer on.
Remove the mixing bowl from the mixer, and stir to make sure all ingredients are blended
Remove the crust from the freezer, and pour the cheesecake filling into the pan. Place the pan in a shallow dish with 1/2 inch of water in the bottom.
Place the pan with the cheesecake in the oven, and turn oven to 475 degrees, and bake cheesecake for 14 minutes. Turn the heat to 300, and bake for 1 hour. DO NOT OPEN THE OVEN DOOR! Turn off oven and allow the cheesecake to sit in the oven for 45 minutes, then open the oven door, and leave the cheesecake for another 30 minutes to cool.
Remove from oven to a wire rack and cool completely, add topping, cover, and remove to refrigerator, and refrigerate overnight to completely chill and set the cheesecake.
When the cheesecake is cooled, simply open the jar of prepared caramel sauce, and spread it on top of the cheesecake. Cover, and place in refrigerator until time to serve. Chill the cheesecake overnight for best results. Enjoy!
NOTE: The chocolate wafers can be typically be found on the baking isle, or the cookie isle (depending on the grocer). Nabisco and Keebler make boxes of chocolate wafers for crusts. You can also use another chocolate cookie if you prefer. You'll just put them in the food processor or blender to crush them into crumbs. If you do not like chocolate crust, you can use Graham crackers instead. I'd use 2 sleeves of the graham crackers, that's about 20 - 22 crackers, and crush them into crumbs, add the butter, and press into pan just as you would the chocolate crust. But seriously the chocolate crust tastes best with this cheesecake in our opinion!