TOBLERONE-Topped Caramel Cheesecake

1 ¼ cups OREO Baking Crumbs

¼ cup butter, melted

3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

¾ cup packed brown sugar

1 tablespoon vanilla

3 eggs

⅓ cup caramel ice cream topping

1 (100 gram) bar TOBLERONE Swiss Milk Chocolate, coarsely chopped

Heat oven to 350 degrees F.

Mix crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.