Spiced Hot Chocolate Cheesecake

• 20 Peek Freans Ginger Crisps, finely crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp. ground cinnamon
• 2 tsp. vanilla
• 3 eggs
• 4 cups Jet-Puffed Miniature Marshmallows
• 2 Tbsp. milk

1. Heat oven to 325F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar, cocoa powder, cinnamon and vanilla with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour over crust.
6. Bake 55 min.
7. to 1 hour or until centre is almost set.
8. Run knife around rim of pan to loosen cake; cool before removing rim.
9. Refrigerate 4 hours.
10. Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min.
11. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min.
12. Cool 5 min.
13. ; spoon over cheesecake.

ginger, butter, cream cheese, sugar, cocoa, ground cinnamon, vanilla, eggs, jet, milk

Taken from www.kraftrecipes.com/recipes/spiced-hot-chocolate-cheesecake-139168.aspx (may not work)