Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep "s" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect.
Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours.
TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.