Spiced Chocolate-Swirled Pumpkin Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 1 can (15 oz.) pumpkin
• 4 eggs
• 2 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1/4 tsp. ground red pepper (cayenne)
• 1 Tbsp. pumpkin pie spice
• 10 KRAFT Caramels
• 2 Tbsp. water
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 325F.
2. Mix graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.
6. Add pumpkin; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Measure 2 cups batter into separate bowl.
9. Add chocolate and cayenne; mix well.
10. Add pumpkin spice to remaining batter; mix well.
11. Pour half the pumpkin batter into crust; cover with half the chocolate batter.
12. Repeat layers; swirl gently with knife.
13. Bake 1 hour 20 min.
14. or until center is almost set.
15. Run knife around rim of pan to loosen cake; cool before removing rim.
16. Refrigerate cheesecake 4 hours.
17. Microwave caramels and water in microwaveable bowl on HIGH 45 sec.
18. or until caramels are melted; stir until blended.
19. Drizzle over cheesecake just before serving.
20. Top with COOL WHIP.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, vanilla, pumpkin, eggs, chocolate, ground red pepper, pumpkin pie spice, caramels, water

Taken from www.kraftrecipes.com/recipes/spiced-chocolate-swirled-pumpkin-cheesecake-169157.aspx (may not work)