Coconut Cheesecake Squares with Caramel Topping

• 2 cups graham crumbs
• 1/3 cup butter, melted
• 1 cup sugar, divided
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1-1/2 cups sweetened flaked coconut, toasted, divided
• 3/4 cup caramel ice cream topping

1. Heat oven to 350F.
2. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
3. Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.
4. Add eggs; mix just until blended.
5. Stir in 1 cup coconut; pour over crust.
6. Sprinkle with remaining coconut.
7. Bake 30 min.
8. or until centre is almost set.
9. Cool.
10. Refrigerate 3 hours.
11. Cut cheesecake into 24 squares just before serving.
12. Spoon caramel topping into small heavy-duty resealable plastic bag.
13. Microwave on HIGH 40 sec.
14. to 1 min.
15. or just until topping is slightly softened.
16. Cut small piece off one bottom corner of bag; use to squeeze topping over cheesecake squares.

graham crumbs, butter, sugar, cream cheese, vanilla, eggs, coconut, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/coconut-cheesecake-squares-caramel-topping-177894.aspx (may not work)