PHILADELPHIA 3-Step Peanut Butter Cheesecake

• 2 pkgs (250 g) Philadelphia Brick Cream Cheese Regular or Light, softened
• 1/2 cup granulated sugar
• 1/2 cup Kraft Smooth Peanut Butter
• 1/2 tsp. vanilla
• 2 eggs
• 1 9-inch ready-to-use graham crumb crust
• 1/3 cup each caramel ice cream topping and toasted chopped peanuts

1. MIX cream cheese, sugar, peanut butter and vanilla with electric mixer until smooth.
2. Add eggs one at a time; mix on low speed just until blended.
3. POUR into crust.
4. COMBINE caramel and peanuts; drop small spoonfuls of mixture in random pattern over top of cheese.
5. Gently swirl caramel with tip of a knife.
6. BAKE at 350F (180F) for 30-35 minutes or until center is almost set.
7. REFRIGERATE 3 hours.

pkgs, granulated sugar, butter, vanilla, eggs, ready, caramel ice cream

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-peanut-butter-cheesecake-84805.aspx (may not work)