Rocky Road Cheesecake

• 7 oz. Baker's Semi-Sweet Chocolate, divided
• 1-1/2 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 8 Kraft Caramels, chopped
• 1 cup Jet-Puffed Miniature Marshmallows
• 1/3 cup chopped toasted pecans

1. Preheat oven to 350F.
2. Melt 6 oz.
3. chocolate as directed on pkg,; set aside.
4. Chop remaining chocolate ; set aside.
5. Mix baking crumbs and butter.
6. Press firmly onto bottom and 1 inch up side of 9-inch springform pan.
7. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Stir in the melted chocolate and chopped caramels; pour over crust.
10. Bake 45 to 50 min.
11. or until centre is almost set.
12. Top with marshmallows, chopped chocolate and the pecans.
13. Broil until lightly browned.
14. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
15. Refrigerate 3 hours or overnight.
16. Store leftover cheesecake in refrigerator.

chocolate, baking crumbs, butter, cream cheese, sugar, eggs, caramels, jet, pecans

Taken from www.kraftrecipes.com/recipes/rocky-road-cheesecake-86972.aspx (may not work)