Spray foil with no-stick cooking spray. Combine crushed graham crackers and butter in small bowl. Press onto bottom of prepared pan.
Combine caramels and cream in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Refrigerate while preparing cream cheese mixture.
Dip each cheesecake square in to the chocolate; remove from the chocolate with a fork and allow excess chocolate to drip back in to the pan before placing the square back on to the parchment lined baking sheet. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.