PREHEAT oven to 325°F Mix crumbs, butter, sugar and cinnamon. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 minute or until lightly browned. Cool.
COMBINE caramels, cream and coffee granules in large microwaveable bowl. Microwave on MEDIUM 2 to 3 minute or until caramels are completely melted, stirring after each minute Stir in pecans; spread evenly over crust.
REFRIGERATE 1 hour or until firm. Drizzle with melted chocolate. Cut into 12 slices to serve. Store leftover tart in refrigerator.