PHILADELPHIA Rocky Road No-Bake Cheesecake

• 24 chocolate wafer cookies (about 1/2 of 9-oz. pkg.), crushed
• 1/4 cup (1/2 stick) butter, melted
• 3 oz. BAKER'S Semi-Sweet Chocolate
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (8 oz.) chocolate-covered marshmallow cookies, chopped
• 1 pkg. (6 oz.) PLANTERS Walnut Pieces

1. Line 13x9-inch pan, with ends of foil extending over sides of pan; set aside.
2. Mix wafer crumbs and butter.
3. Press firmly onto bottom of prepared pan.
4. Refrigerate while preparing filling.
5. Place chocolate in large microwaveable bowl.
6. Microwave on HIGH 2 min., stirring after 1 min.
7. Stir until chocolate is completely melted.
8. Add cream cheese and sugar.
9. Beat with electric mixer on medium speed until well blended.
10. Gently stir in 2 cups of the whipped topping, the chopped cakes and walnuts.
11. Spoon over crust.
12. Cover.
13. Refrigerate 3 hours or until firm.
14. Use foil handles to remove cheesecake from pan; cut into pieces to serve.
15. Top with the remaining whipped topping.
16. Store leftover cheesecake in refrigerator.

chocolate wafer cookies, butter, chocolate, philadelphia cream cheese, sugar, chocolatecovered marshmallow cookies

Taken from www.kraftrecipes.com/recipes/philadelphia-rocky-road-no-bake-cheesecake-104773.aspx (may not work)