Salted Caramel-Chocolate Cheesecake

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
• 3 eggs
• 3/4 cup thick caramel sauce
• 1/2 tsp. coarse sea salt

1. Heat oven to 350F.
2. Combine baking crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until blended.
4. Add chocolate; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
6. Bake 40 min.
7. or until centre is almost set.
8. Run knife around rim of pan to loosen cake; cool before removing rim.
9. Refrigerate cheesecake 4 hours.
10. Spread caramel sauce over cheesecake just before serving; sprinkle with salt.

baking crumbs, butter, cream cheese, sugar, chocolate, eggs, caramel sauce, coarse sea salt

Taken from www.kraftrecipes.com/recipes/salted-caramel-chocolate-cheesecake-138631.aspx (may not work)