Caramel PHILLY Cheesecake

• CRUST:
• 1 cup chocolate wafer crumbs
• 1/4 cup each: granulated sugar and melted butter
• FILLING:
• 4 cups Jet-Puffed Marshmallows
• 1 bottle (334 mL) caramel ice cream topping
• 2 pkg (250 g) each Philadelphia Brick Cream Cheese, softened
• 1 cup whipping cream, whipped

1. COMBINE crumbs, sugar and butter; press onto bottom of 9 inch (23 cm) springform pan.
2. Refrigerate.
3. MELT marshmallows with topping on low heat, stirring until smooth.
4. BEAT cream cheese with electric mixer on medium speed until smooth.
5. Blend in marshmallow mixture.
6. Fold in whipped cream; pour over crust.
7. REFRIGERATE until firm.

chocolate wafer crumbs, sugar, jetpuffed marshmallows, caramel ice cream topping, cream cheese, whipping cream

Taken from www.kraftrecipes.com/recipes/caramel-philly-cheesecake-83299.aspx (may not work)