Coffee Cheesecake Pie

[Modemouth]

Coffee Cheesecake Pie
Crust:
1/2 cup Oreo cookie crumbs
1 1/2 tablespoons sugar
1/4 teaspoon instant coffee granules, any variety
2 tablespoons butter, melted
1 tablespoon finely ground walnuts
Filling:
1 8-ounce package cream cheese, softened
1/2 cup sugar
1 egg
2 1/2 tablespoons plus 1/2 teaspoon brewed strong coffee
Coffee-Caramel Sauce
3 tablespoons caramel-flavored dessert topping (any variety)
1/4 teaspoon instant coffee granules
To make the crust: Combine the crumbs, sugar, and coffee granules in a small bowl and toss with a fork. Add the melted butter and toss again until the crumbs are evenly moistened. Gently press the mixture into the bottom of the pan. Sprinkle the nuts on top of the crust.
To make the filling: Combine the cream cheese and sugar in a medium bowl and beat with an electric mixer until smooth. Add the egg and brewed coffee and mix well. Put the filling in the pan and bake for 25 minutes, or until the center is almost firm. Remove from the oven and place on a wire rack to cool completely.
To make the sauce: Combine the topping and coffee granules in a small saucepan and stir until smooth. Heat, stirring, over low heat to dissolve the coffee. Let cool and drizzle on the pie.
Variation: Melt 1 ounce of chocolate and drizzle it over the top of the pie in place of the coffee-caramel sauce. Serves 4 to 6.