This is adapted from the Kraft Foods website (www.kraftfoods.com)
1-1/3 cups finely crushed graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter, melted
3 8-ounce packages Philadelphia cream cheese
(NOT low-fat or fat-free, use the real thing)
3/4 cup sugar
1 teaspoon pure vanilla
1-1/2 cups semi-sweet chocolate chunks, divided
2 cups miniature marshmallows, divided
Mix graham cracker crumbs with the 3
Tablespoons sugar and the melted butter; press onto the bottom of a 9-inch
springform pan. Bake at 325 degrees (or 300 degrees if using a dark non-stick
pan) for 10 minutes. Cool.
Mix cream cheese, 3/4 cup sugar and vanilla
with electric mixer until well blended. Add eggs, one at a time, mixing on low
speed after each addition just until blended. Stir in 1 cup each of the
chocolate chunks and marshmallows. Pour over crust. Sprinkle with remaining 1/2
cup chocolate chunks and 1 cup marshmallows.
Bake 50-55 minutes or until center is almost
done. Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake
Garnish with whipped cream and more graham
cracker crumbs if desired.