Smores Cheesecake Squares

• 18 honey maid honey graham crackers, divided
• 13 cup butter or 13 cup margarine, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla
• 3 tablespoons flour
• 4 eggs
• 1 cup baker's semisweet chocolate chunk, divided
• 1 cup jet-puffed miniature marshmallow

1. PREHEAT oven to 350F Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Crush 14 of the grahams.
3. (You should have about 2 cups crumbs.)
4. Mix graham crumbs, butter and 3 tablespoons sugar; press firmly onto bottom of prepared pan.
5. Coarsely chop remaining 4 grahams; set aside.
6. BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
7. Add flour; mix well.
8. Add eggs, one at a time, mixing on low speed after each addition just until blended.
9. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture.
10. Pour over crust.
11. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.
12. BAKE 40 minute or until center is almost set.
13. Cool completely.
14. Cover.
15. Refrigerate 4 hours or overnight.
16. Remove cheesecake from pan using foil handles before cutting into squares to serve.
17. Store any leftover cheesecake in refrigerator.

honey, butter, sugar, cream cheese, sugar, vanilla, flour, eggs, chocolate, jetpuffed miniature marshmallow

Taken from www.food.com/recipe/smores-cheesecake-squares-409810 (may not work)