Instructions: Preheat oven to 350. Prepare a 9" pie pan with cooking spray; set aside.

In
a mixing bowl, combine walnuts and chocolate crumbs; set aside. Place crispy rice cereal, brown sugar, and margarine into food processor bowl.

Using metal blade, process until mixture is fine crumbs. Press in bottom and 1" up sides of prepared pan. Bake for 8 minutes. Spread caramel topping
evenly over bottom of crust. Set aside 2 tablespoons of the chocolate-walnut mixture and sprinkle remainder over topping; set aside.

In
another mixing bowl, combine cream cheese, granulated sugar, salt, egg whites, lemon peel, vanilla extract, and sour cream. Spread mixture over prepared crust. Bake for 45 minutes or until center is set and cheesecake starts to crack around edges. Remove from oven and cool 1 hour.

NOTES : Chill about 2 hours or overnight before serving. Serve garnished with chocolate-walnut mixture & caramel topping.

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