Chocolate-Covered Salted Caramel Cheesecake

• 30 RITZ Crackers, crushed (1-1/2 cups)
• 3 Tbsp. butter, melted
• 2 Tbsp. granulated sugar
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1 cup caramel ice cream topping
• 3 eggs
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 1-1/2 cups (1/2 of 8 oz. tub) frozen COOL WHIP Whipped Topping (do not thaw)

1. Heat oven to 325F.
2. Mix cracker crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese, flour and salt in large bowl with mixer until well blended.
5. Add caramel topping; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 60 to 70 min.
9. or until center is almost set.
10. Cool completely.
11. Refrigerate at least 4 hours.
12. Place chocolate and frozen COOL WHIP in microwaveable bowl.
13. Microwave on HIGH 1-1/2 min.
14. or until chocolate is completely melted when stirred; cool slightly.
15. Spread over cheesecake; refrigerate until firm.

crackers, butter, sugar, philadelphia cream cheese, flour, salt, caramel ice cream topping, eggs, chocolate, frozen cool

Taken from www.kraftrecipes.com/recipes/chocolate-covered-salted-caramel-cheesecake-156994.aspx (may not work)