S'more Cheesecake

• 10 graham crackers, divided
• 3/4 cup plus 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 2 cups JET-PUFFED Miniature Marshmallows, divided
• 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks, divided

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Coarsely chop 2 of the grahams; set aside for later use.
3. Finely crush remaining 8 grahams.
4. Mix graham crumbs, 3 Tbsp.
5. of the sugar and the butter; press firmly onto bottom of pan.
6. Bake 10 min.
7. Cool.
8. Meanwhile, beat cream cheese, remaining 3/4 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
9. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
10. Stir in 1 cup each of the marshmallows and chocolate chunks.
11. Pour over crust.
12. Sprinkle with reserved chopped grahams, remaining 1/2 cup chocolate chunks and remaining 1 cup marshmallows.
13. Bake 50 to 55 min.
14. or until center is almost set.
15. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
16. Refrigerate 4 hours or overnight.
17. Store leftover cheesecake in refrigerator.

crackers, sugar, butter, philadelphia cream cheese, vanilla, eggs, jetpuffed miniature marshmallows, chocolate

Taken from www.kraftrecipes.com/recipes/smore-cheesecake-53361.aspx (may not work)