Categories: Not tried

Ingredients

• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 cup Mexican caramel spread (dulce de leche)
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 1 cup honey-flavored multi-grain cereal flakes with oat clusters
• 1/2 cup thawed COOL WHIP Whipped Topping

Directions

1. HEAT oven to 350ºF. Beat cream cheese and 1/4 cup sugar in large bowl with mixer until well blended. Add caramel spread and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into 9-inch springform pan.

2. BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate 4 hours. Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat. Stir in cereal; spread into thin layer in shallow pan. Cool.

3. TOP cheesecake with COOL WHIP and cereal mixture just before serving.

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