Caramel-Pretzel Cheesecake

• 2 cups finely crushed pretzels
• 1-1/2 cups sugar, divided
• 3/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 1/4 cup caramel ice cream topping
• 1 tub (8 oz.) COOL WHIP Whipped Topping, divided
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces

1. Heat oven to 350 degrees F.
2. Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
5. Bake 1 hour to 1 hour 5 min.
6. or until center of cheesecake is almost set.
7. Run knife around rim of pan to loosen cake; cool before removing rim.
8. Refrigerate cheesecake 4 hours.
9. Spoon caramel topping over cheesecake; spread gently to cover cheesecake to within 2 inches of edge.
10. Microwave 2 cups COOL WHIP in medium microwaveable bowl on HIGH 1 min.
11. or until melted.
12. Add chocolate; stir until melted.
13. Let stand 10 min.
14. or until slightly thickened.
15. Pour over cheesecake; spread to completely cover top.
16. Garnish with remaining COOL WHIP just before serving.

pretzels, sugar, butter, philadelphia cream cheese, vanilla, eggs, caramel ice cream topping, topping, chocolate

Taken from www.kraftrecipes.com/recipes/caramel-pretzel-cheesecake-185671.aspx (may not work)