30 square shortbread cookies, finely crushed (about 2 cups)
1/3 cup butter or margarine, melted
1 cup sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
3/4 cup caramel ice cream topping
Heat oven to 350F. Mix cookie crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1 cup coconut; pour over crust. Sprinkle with remaining coconut. Bake 30 min. or until center is almost set. Cool. Refrigerate several hours. Serve topped with caramel topping.