Caramel Swirled Cheesecake
1 (8-ounce) package of cream cheese, softened
1/3 cup sugar
1 tub (4 cups) whipped topping, thawed and divided
1/2 cup Butterscotch Topping, divided
1 (9-inch) prepared graham cracker crust
Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in 3 cups whipped topping (reserve 1 cup for garnishing). Add 1/4 cup caramel or butterscotch topping into mixture and mix thoroughly. Spoon mixture evenly onto crust.
With knife, make 3 deep S-shaped channels in batter and fill each with remaining topping. With knife, draw 2 more channels in opposite direction to swirl batter and create marble effect. Spread remaining whipped topping evenly over top of batter.
Decorate with remaining caramel or butterscotch topping. Refrigerate until set.