Instructions

1. Preheat oven to 350° F.

2. Combine cookie crumbs and melted butter and press into 8x8-inch pan.

3. Bake for 8 minutes, then cool.

4. Heat creamer in microwave or saucepan until warm.

5. Add espresso powder and stir to dissolve.

6. In separate bowl, beat cream cheese and sugar until light and fluffy.

7. Add International Delight/espresso mixture and beat for 4-5 minutes, until batter is smooth, scraping bowl occasionally.

8. Add eggs, one at a time, beating and scraping after each addition.

9. Add vanilla and beat until smooth.

10. Pour on top of prepared crust and bake for 30-35 minutes until set.

11. Cool completely.

12. Drizzle with syrup and serve with additional caramel syrup.