Preparation

• Heat oven to 325ºF.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Refrigerate while preparing filling.
• Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Remove 1-1/4 cups cheesecake batter; mix with caramel spread. Pour remaining batter over crust. Gently drop spoonfuls of caramel batter over batter; swirl gently with knife.
• Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate cheesecake 4 hours.