1 package snickerdoodle cookie mix with spice packet 21 ounces
8 tablespoons butter melted, 1 stick
2 packages cream cheese at room temperature, 8 ounces each
1/4 cup packed light brown sugar
3/4 cup caramel topping
3/4 teaspoon cinnamon extract
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
In a large bowl, combine cookie mix, half of the spice packet from the mix, and the butter, stirring until mixture comes together. Press mixture into bottom and 2 inches up sides of springform pan.
In a large bowl, with an electric mixer, beat together cream cheese, brown sugar, and remaining spice from packet on medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Pour into cookie crust.
Bake for 40 to 45 minutes, or until set with a soft-looking center. Cool in pan on a wire rack.
Meanwhile, in a small saucepan, heat caramel topping over medium-high heat until boiling. Reduce heat to medium-low and simmer about 5 minutes, or until mixture thickens. Remove from heat, stir in cinnamon extract, and cool to room temperature.
Cut cooled cheesecake into wedges. Pour cooled caramel mixture over cheesecake. Chill in refrigerator for at least 2 hours before serving. Remove sides of pan and transfer wedges to a platter.