Caramel Swirled Cheesecake

Ingredients:

•	1 (8 oz.) package cream cheese, softened
•	1/3 cup sugar
•	4 cups frozen whipped topping, thawed
•	1 cup Smucker's® Caramel Flavored Topping, divided
OR	Smucker's® Butterscotch Flavored Topping, divided
•	1 (9-inch) prepared graham cracker crust

Directions:

1	BEAT cream cheese and sugar in large bowl with electric mixer until smooth. Set aside 1 cup whipped topping. Gently stir in remaining whipped topping. Add 1/4 cup caramel topping to mixture and mix thoroughly. Spoon mixture evenly into prepared crust.
2	CUT, with a knife, 3 deep "s" shaped channels in the cream mixture and fill each channel with caramel topping. Cut 2 more channels in the opposite direction to swirl the filling and create a marble effect.
3	SPREAD reserved whipped topping evenly on top. Drizzle top of pie with additional caramel topping. Refrigerate until set, about 2 hours.
TIP	If desired, spread a thin layer of caramel topping on the crust before spooning in the filling.