15 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup almond brickle chips
1 (6 ounce) graham pie crust
3 tablespoons caramel dessert topping

Beat cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in almond brickle chips. Pour into crust. Drop teaspoonfuls of caramel topping over cheesecake batter. Cut through batter with knife several times to marbleize.

Bake at 350 degrees F for 40 minutes or until center is almost set. Cool.

Refrigerate 3 hours or overnight.