Press cookie crumbs onto bottom of 13x9-inch pan to form crust.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 30 min. or until center is almost set. Cool 30 min. Refrigerate 4 hours.
Microwave caramels, water and butter in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Spread over cheesecake. Refrigerate 10 min. Meanwhile, melt chocolate as directed on package.
Spoon chocolate into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over cheesecake. Sprinkle with salt. Refrigerate 10 min.