2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup almond brickle chips
1 HONEY MAID® Graham Pie Crust (6 ounces)
3 tablespoons caramel flavor dessert topping

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in almond brickle chips.

Pour into crust. Drop teaspoonfuls of caramel topping over cheesecake batter. Cut through batter with knife several times for marble effect.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.