The rich flavors of your favorite coffeehouse drink come together in a melt-in-your-mouth dessert.
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter and press into an 8x8-inch pan. Bake for 8 minutes. Cool.
Heat International Delight in microwave or saucepan until warm. Add espresso powder and stir to dissolve. In a separate bowl beat cream cheese and sugar until light and fluffy. Add International Delight/espresso mixture and beat for 4-5 minutes until batter is smooth, scraping bowl occasionally. Add eggs, one at a time, beating and scraping after each addition. Add vanilla and beat until smooth. Pour on top of prepared crust and bake for 30-35 minutes until set. Cool completely.
Drizzle caramel with syrup. Serve with additional caramel syrup. Makes 12-16 bars.