Ingredients
- 10 graham wafers
- divided
- 3/4 cup plus 3 Tbsp. sugar
- 3 Tbsp. butter
- melted
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese
- softened
- 1 tsp. vanilla
- 3 eggs
- 2 cups Jet-Puffed Miniature Marshmallows
- divided
- 1 pkg. (225 g) Bakers Semi-Sweet Chocolate, chopped, divided
Instructions
- Heat oven to 325F.
- Chop 2 graham wafers coarsely; reserve for later use.
- Finely crush remaining wafers; mix with 3 Tbsp.
- sugar and butter.
- Press onto bottom of 9-inch springform pan.
- Bake 10 min.
- Cool.
- Meanwhile, beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Stir in 1 cup each of the marshmallows and chopped chocolate; pour over crust.
- Sprinkle with reserved chopped graham wafers, and remaining marshmallows and chopped chocolate.
- Bake 50 to 55 min.
- or until centre is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
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