3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
3/4 cup sugar
3/4 cup thick caramel sauce
1/2 teaspoon coarse sea salt
Preheat oven to 350 degrees F (180 degrees C).
Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
Beat cream cheese and sugar in a large bowl with mixer until 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 completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.