PRE-HEAT oven to 350°F. Mix crumbs, cinnamon, 1/4 cup sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.

BEAT cream cheese and remaining sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and prepared coffee; mix until well blended. Pour into crust.

BAKE for 35 to 40 min. or until centre is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Drizzle melted chocolate over top of pie.

MIX caramel topping and hazelnut coffee mix in small saucepan; cook on low heat until well blended and warmed, stirring occasionally. Cool to room temperature. Pour 1 Tbsp. of the caramel mixture onto each dessert plate; top with a slice of pie. Drizzle with an additional 1 Tbsp. of the caramel mixture.