Caramel Corn Cheesecake

• 1-1/2 qt. graham cracker crumbs
• 1 cup sugar
• 1-3/4 cups unsalted butter, melted
• 4 tubs PHILADELPHIA Cheesecake Batter, slacked for 1 hour
• 1-1/2 qt. caramel-coated popcorn and peanuts
• Garnish
• 1-1/2 qt. whipped topping
• 1 qt. caramel ice cream topping, warmed
• 1-1/2 qt. caramel-coated popcorn and peanuts

1. Combine graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
2. Bake in 325 degrees F standard oven 10 min.
3. ; cool.
4. Pour each cheesecake batter into a separate bowl; stir until creamy.
5. Gently stir 1-1/2 cups popcorn mix into batter in each bowl; pour over crust.
6. Bake as directed.
7. Run knife around rim of each pan to loosen cake.
8. Refrigerate cheesecakes several hours or until chilled.
9. Remove rim.
10. Cut each cheesecake into 12 slices.
11. For each serving: Top each serving with 2 Tbsp.
12. whipped topping.
13. Drizzle with 1 Tbsp.
14. caramel topping; garnish with 2 Tbsp.
15. popcorn mix.

graham cracker crumbs, sugar, unsalted butter, batter, caramelcoated, whipped topping, caramel ice cream topping, caramelcoated

Taken from www.kraftrecipes.com/recipes/caramel-corn-cheesecake-144671.aspx (may not work)