Caramel Cheesecake

Putting it together

1. 1.

   Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.  Refrigerate until ready to use. 
2. 2.

   Reserve 1/4 cup of the caramel topping for later use. Pour remaining caramel topping into large saucepan sprayed with cooking spray.  Add marshmallows; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.  Cool completely. 
3. 3.

   Beat cream cheese and vanilla in large bowl with mixer until blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust.
4. 4.

   Refrigerate 4 hours or until firm.
5. 5.

   Drizzle with reserved caramel topping just before serving.