S'mores Cheesecake

INGREDIENTS:

1. 10 graham crackers, divided
   
2. 3 Tbsp. butter or margarine, melted
3. 3/4 cup plus 3 Tbsp. sugar, divided
4. 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
5. 1 tsp. vanilla
6. 3 eggs
7. 2 cups JET-PUFFED Miniature Marshmallows, divided
8. 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped, divided
   

DIRECTIONS:

• Heat oven to 325°F.
  
• Chop 2 grahams coarsely; reserve for later use. Finely crush remaining grahams; mix with butter and 3 Tbsp. sugar. Press onto bottom of 9-inch springform pan. Bake 10 min.; cool.
• Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1 cup each marshmallows and chocolate.
• Pour cream cheese batter over crust; sprinkle with reserved chopped grahams, remaining chopped chocolate and remaining marshmallows.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  

Kitchen Tip:

• If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
  

This recipe was used with permission from Kraft Foods.