Dulce de Leche Cheesecake

• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 cup dulce de leche (sweetened milk caramel)
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 1 cup honey-flavored multi-grain cereal flakes with oat clusters
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350 degrees F.
2. Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended.
3. Add dulce de leche and sour cream; mix well.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour into 9-inch springform pan sprayed with cooking spray.
6. Bake 50 to 55 min.
7. or until center is almost set.
8. Run knife around rim of pan to loosen cake; cool before removing rim.
9. Refrigerate cheesecake 4 hours.
10. Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min.
11. or until melted and golden brown.
12. Remove from heat.
13. Stir in cereal; spread into thin layer on baking sheet.
14. Cool.
15. Top cheesecake with COOL WHIP and cereal mixture just before serving.

philadelphia cream cheese, sugar, milk, s, eggs, honey, thawed cool

Taken from www.kraftrecipes.com/recipes/dulce-de-leche-cheesecake-109876.aspx (may not work)