Dulce De Leche Cheesecake
1-1/3 cups graham cracker crumbs
1/3 cup butter, melted
1 tablespoon sugar
1 pkg. (6 oz.) chocolate covered caramels (like Reisens)
1 tablespoon milk
1 envelope unflavored gelatin
1/4 cup dark rum or milk
3 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) sweetened condensed milk
2-3/4 cup frozen whipped topping, thawed
1/4 cup caramel ice cream topping
mini Nestle's crunch w/caramel, diagonally quartered (optional)
Coat bottom of an 8-inch springform pan with cooking spray. Combine first 3 ingredients. Using measuring cup, press crumbs into bottom and 1 inch up sides of pan. Freeze 10 min.
In bowl, combine caramels with 1 tbs. milk. Microwave on high in 10 second intervals until melted. Stir until smooth. Pour over crust. Quickly spread into even layer before it hardens. Refrigerate.
Sprinkle gelatin on rum. Let stand 5 min. Heat in microwave on high in 5 second intervals until warm. Stir until smooth. Reserve.
At med.-high speed, beat cream cheese until fluffy, 4 min. Beat in condensed milk. Reduce speed to low, gradually beat in gelatin mixture. At medium-high speed beat until blended, 1 minute. Fold in 1-3/4 cups whipped topping. Pour into crust. Cover. Refrigerate at least 6 hours. Remove side of pan. If desired, transfer rest of whipped topping to pastry bag with large star tip. Pipe or spoon onto cake. Transfer caramel toping to plastic food bag. Snip corner, drizzle on cake in zigzag pattern. Garnish with candy if desired.