Heat oven to 325°F.
Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.
Beat cream cheese with vanilla and remaining sugar 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. Place pan on baking sheet, then place in oven.
Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely.
Refrigerate 4 hours.
Top with caramel, chocolate sauce and chopped rolos, if desired.
