Dulce de Leche Swirl Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 3/4 cup plus 2 Tbsp. sugar, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1 can (13.4 oz) dulce de leche (sweetened milk caramel)

1. Heat oven to 325 degrees F.
2. Mix crumbs, butter and 2 Tbsp.
3. sugar; press onto bottom of 9-inch springform pan.
4. Beat cream cheese and remaining sugar in large bowl with mixer until well blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Remove 1-1/4 cups cheesecake batter; mix with dulce de leche.
8. Pour remaining batter over crust.
9. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
10. Bake 1 hour 15 min.
11. or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate 4 hours.

graham cracker crumbs, butter, sugar, philadelphia cream cheese, s, eggs, milk

Taken from www.kraftrecipes.com/recipes/dulce-de-leche-swirl-cheesecake-118890.aspx (may not work)