MIX cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan. BAKE in 325ºF standard oven 10 min. Cool.

COMBINE 12 oz. of the cheesecake batter and caramel sauce. Pour 1 lb. 6 oz. of the remaining plain cheesecake 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

BAKE 1 hour 30 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.