LET cheesecake batter stand at room temperature 1 hour.
MIX cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.
BAKE in 325ºF standard oven 10 min. Cool.
COMBINE 12 oz. of the cheesecake batter (or 3 oz. of the cheesecake batter for trial recipe) and caramel topping. Pour 1 lb. 6 oz. of the remaining plain cheescake batter over each crust.
SPOON 3.5 oz. of the caramel batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of caramel batter over plain batter in 1 pan; swirl gently with knife.
REPEAT with remaining batters, refilling pastry tube with 3.5 oz. of the remaining caramel batter after swirling batters in each pan. Sprinkle 1 tsp. sea salt over batter in each pan. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
BAKE 1 hour 30 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.