Spiced Hot Chocolate Cheesecake

• 30 gingersnaps, finely crushed (about 1-1/2 cups)
• 1/4 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup plus 2 Tbsp. sugar, divided
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp. ground cinnamon
• 2 tsp. vanilla
• 3 eggs
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1. Heat oven to 325F.
2. Mix cookie crumbs, butter and 2 Tbsp.
3. sugar; press onto bottom of 9-inch springform pan.
4. Beat cream cheese, remaining sugar, cocoa powder, cinnamon and vanilla with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 min.
8. to 1 hour or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Spoon marshmallow creme into microwaveable bowl just before serving cheesecake.
12. Microwave on HIGH 30 sec.
13. or just until warmed; stir.
14. Pour over cheesecake.

butter, philadelphia cream cheese, sugar, cocoa, ground cinnamon, vanilla, eggs, jetpuffed marshmallow creme

Taken from www.kraftrecipes.com/recipes/spiced-hot-chocolate-cheesecake-139182.aspx (may not work)