Creamy Mallow Cheesecake

• 25 vanilla wafers, finely crushed (about 1 cup)
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 cups JET-PUFFED Miniature Marshmallows
• 1/3 cup milk
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tsp. grated lemon zest
• 2 Tbsp. lemon juice
• 1 tsp. vanilla
• 1 cup whipping cream, whipped

1. Mix wafer crumbs and butter.
2. Remove 1/4 cup of the crumb mixture for later use.
3. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.
4. Place marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.
5. Refrigerate until slightly thickened; stir until well blended.
6. Beat cream cheese, lemon zest, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended.
7. Add marshmallow mixture; mix well.
8. Gently stir in whipped cream; pour over crust.
9. Sprinkle with reserved crumb mixture.
10. Refrigerate 4 hours or until firm.
11. Store leftover cheesecake in refrigerator.

vanilla wafers, butter, jetpuffed miniature marshmallows, milk, philadelphia cream cheese, lemon zest, lemon juice, vanilla, whipping cream

Taken from www.kraftrecipes.com/recipes/creamy-mallow-cheesecake-51817.aspx (may not work)