|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Butter||3 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (2 Package)|
|Mascarpone cheese||16 Ounce (2 Cartons)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Eggs||4 , beaten|
|Whipped topping envelope||1|
|Caramel ice cream topping||1 Tablespoon|
Place a greased g-in.springform pan on a double thickness of heavy-duty foil (about 18 in.square).
Securely wrap foil around pan.
Inasmall bowl, combine graham cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Place the pan on a baking sheet.
Bake at 325° for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Pour over crust.
Place springform pan in a large baking pan; add 1 in.of hot water to larger pan.
Bake at 3250 for 50-60 minutes or until center is just set and top appears dull.
Remove springform pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool lhour longer.
Remove sides of pan.
Before serving, prepare the topping mix according to package directions.
Garnish cheesecake with whipped topping; drizzle with caramel topping.