combine all crust ingredients and press into 9" springtime pan

bake 10 min @ 325°, remove from oven.

preheat oven to 450°

combine cream cheese, sugar, flour and vanilla. Mix at medium speed until well blended.

add eggs 1 @ time, mixing well after each.

reserve 1 cup of cream cheese batter. Stir 1/2 cup caramel topping into reserve.

spoon 1/2 plain batter over crust, cover with caramel batter, spread remaining plain batter over caramel batter.

bake @ 450° for 7 minutes. Reduce to 250° and bake 40-45 minutes.

remove from oven and loosen cake from rim, but do not remove rim until cool.

in saucepan melt brown sugar and margarine. Add water and bring to a boil. Cook for 2 minutes, stir in 2 tbsp of caramel topping.

drizzle over cake before serving.