1 (3 ounce) package cream cheese, softened
1 cup water
1/3 cup white sugar
2 (15 ounce) cans sweetened golden syrup
3 eggs, beaten
1/2 teaspoon vanilla extract
2 tablespoons brown sugar
3 tablespoons coffee liqueur
In a medium bowl, beat cream cheese until well mixed. Beat in water and sugar until smooth. Beat in the golden syrup and eggs until well blended. Blend in cinnamon, vanilla and brown sugar. Mix until well blended. Cover and refrigerate overnight.
Remove from chilled state and beat to stiff peaks. Using a metal spoon, scoop the cream cheese mixture into individual portions and pipe the cream cheese mixture into each pie crust. Cover edges of pies with aluminum foil and refrigerate for 4 hours or overnight.
Remove foil and chill the pie for 1 hour. Remove foil and chill the pie for 3 hours. Remove foil and chill the pie for 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Pour mixture into pie crusts and sprinkle with popcorn. Drizzle with coffee liqueur and serve.