Preheat oven to 300 degrees F.
Combine graham cracker crumbs, sugar, cinnamon and butter and press onto
Bottom of a 9-inch springform pan.
In a saucepan over low heat, melt 10 oz white chocolate with the
Stirring until smooth.
Remove from heat and let cool.
In large mixer bowl, beat cheese until fluffy; beat in eggs, one at a
Time, until blended.
Stir in white chocolate mixture and vanilla.
Remove 1 cup batter and mix with 1 cup caramel apple dip.
Spoon plain batter and caramel mixture alternately over crust and swirl
With a table knife to marble.
Bake for 55 minutes, or until set (center will be slightly soft).
Turn off oven; let cake stand in oven for 1 hour.
Cool completely and chill.
In a small microwave-safe bowl, combine remaining 2 oz white chocolate
With remaining caramel dip.
Microwave on high for 40 seconds, stir after 20 seconds to marble.
Serve over cheese cake.
Yield: 16 servings.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.