OK, so now I've got the lowdown on making caramel, I'd like to
incorporate it with my cheesecake.

What are the recommendations?

I could add directly to batter, but I wanted more of a color scheme
difference...like a swirl.

I could add to the pan after the mixture is ready to go into oven.
This is my current thought, but was wondering if it will affect the
cheesecake cooking time / quality.

I could add it afterwards, on top, but that doesn't seem right.

Suggestions?