Mascarpone Cheesecake

Directions

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).
2. Securely wrap foil around pan.
3. In a bowl, combine cracker crumbs and sugar; stir in butter.
4. Press onto the bottom of prepared pan.
5. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
6. For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth.
7. Add eggs; beat on low speed just until combined. Pour over crust.
8. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
9. Bake at 325° for 50-60 minutes or until center is just set and top appears dull.
10. Remove springform pan from water bath.
11. Cool on a wire rack for 10 minutes.
12. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
13. Refrigerate overnight.
14. Remove sides of pan.
15. Before serving, prepare topping mix according to package directions.
16. Garnish cheesecake with whipped topping; drizzle with caramel.
17. Refrigerate leftovers.