Dulce de Leche Swirl Cheesecake

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup butter, melted

3/4

cup plus 2 Tbsp. sugar, divided

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

cup BREAKSTONE'S or KNUDSEN Sour Cream

4

 eggs

1

can  (13.4 oz) Mexican caramel spread (dulce de leche)

DIRECTIONS HEAT oven to 325ºF.

MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.

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 mixture 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 4 hours.

SUBSTITUTE

Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

HOW TO BAKE CHEESECAKE IN 13X9-INCH PAN

Line pan with foil, with ends of foil extending over sides. Use to prepare cheesecake as directed, decreasing baking time to 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.