KISSES Caramel Cheesecake

Ingredients

• COOKIE CRUMB CRUST (recipe follows)
• 72 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
• 2-1/2 teaspoons milk
• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 3 eggs
• 1 teaspoon water
• Whipped topping

Directions

1. 1 Prepare COOKIE CRUMB CRUST. Heat oven to 350°F.
   
2. 2 Remove wrappers from caramel filled chocolates. Place 56 chocolates and milk in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gently pour and spread on bottom of prepared crust.
   
3. 3 Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gently spoon over caramel mixture.
   
4. 4 Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.
   
5. 5 Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave at MEDIUM 30 seconds or until chocolates are melted and smooth when stirred. Drizzle over surface of cheesecake. Cover; refrigerate until chilled. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers. 10 to 12 servings.
   
   COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.