Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies.
Beat cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife.
Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.
Substitute 1 cup KRAFT Caramel Bits for the 25 KRAFT Caramels.
Enjoy a serving, 1 bar, of this cool dessert on occasion.
How to Store
Store in tightly covered container in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 27g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 20 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.