Marshmallow-Cookie Cheesecake

• 1-3/4 cups graham cracker crumbs
• 1 cup sugar, divided
• 1/3 cup margarine or butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. vanilla
• 4 eggs
• 15 chocolate-covered marshmallow cookies

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix graham cracker crumbs, 1/4 cup of the sugar and the margarine.
3. Press firmly onto bottom and 2 inches up side of pan; set aside.
4. Beat cream cheese and remaining 3/4 cup sugar in small bowl with electric mixer on medium speed until well blended.
5. Add sour cream and vanilla; mix well.
6. Add eggs, 1 at a time, mixing just until blended after each addition.
7. Arrange cakes on crust; cover with batter.
8. Bake 1 hour or until center is almost set.
9. Turn oven off; open door slightly.
10. Let cheesecake stand in oven 1 hour.
11. Remove from oven; cool on wire rack at room temperature.
12. Refrigerate at least 4 hours or until chilled.
13. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, margarine, philadelphia cream cheese, s, vanilla, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/marshmallow-cookie-cheesecake-55351.aspx (may not work)