Caramel-Pretzel Cheesecake

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. 3
   Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.
4. 4
   Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
5. 5
   Bake 1 hour to 1 hour 5 min.
6. 6
   or until center of cheesecake is almost set.
7. 7
   Run knife around rim of pan to loosen cake; cool before removing rim.
8. 8
   Refrigerate cheesecake 4 hours.
9. 9
   Spoon caramel topping over cheesecake; spread gently to cover cheesecake to within 2 inches of edge.
10. 10
    Microwave 2 cups COOL WHIP in medium microwaveable bowl on HIGH 1 min.
11. 11
    or until melted.
12. 12
    Add chocolate; stir until melted.
13. 13
    Let stand 10 min.
14. 14
    or until slightly thickened.
15. 15
    Pour over cheesecake; spread to completely cover top.
16. 16
    Garnish with remaining COOL WHIP just before serving.