Combine graham cracker crumbs, sugar, cinnamon and butter and press onto bottom of a 9-inch springform pan.

In a saucepan over low heat, melt 10 oz white chocolate with the whipping cream, stirring until smooth. Remove from heat and let cool.

In large mixer bowl, beat cheese until fluffy; beat in eggs, one at a time, until blended. Stir in white chocolate mixture and vanilla. Remove 1 cup batter and mix with 1 cup caramel apple dip. Spoon plain batter and caramel mixture alternately over crust and swirl with a table knife to marble.

Bake for 55 minutes, or until set (center will be slightly soft). Turn off oven; let cake stand in oven for 1 hour. Cool completely and chill.

In a small microwave-safe bowl, combine remaining 2 oz white chocolate with remaining caramel dip. Microwave on high for 40 seconds, stir after 20 seconds to marble. Serve over cheese cake. Yield: 16 servings.

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