Easy Peanut Butter Chocolate Cheesecake

1/4 cup plus 2 Tbsp. chopped unsalted peanuts, divided 1 prepared 9-inch (6 oz.) chocolate crumb crust 2 Tbsp. caramel topping, divided 1-2/3 cups (11-oz. pkg.) peanut butter & milk chocolate morsels 1/4 cup milk 1 pkg. (8 oz.) cream cheese, softened 1/4 cup powdered sugar 1-1/2 cups frozen nondairy whipped topping, thawed

Sprinkle 1/4 cup peanuts onto bottom of pie crust. Drizzle with 1 Tbsp. caramel topping. Set aside. Combine morsels and milk in medium, uncovered microwave-safe bowl. Microwave on medium-high (70%) power 45 seconds; stir. Morsels may retain some of their shape. If necessary, microwave an additional 10- to 15-second intervals, stirring until melted. Beat cream cheese and sugar in large mixer bowl until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared piecrust and swirl top. Sprinkle with remaining peanuts and drizzle with remaining caramel topping. Cover; refrigerate at least 1 hour. Makes 8 servings.