- 2 cups graham crumbs
- 1/3 cup butter, melted
- 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- 3/4 cup white sugar
- 3 eggs
- 3 cups JET-PUFFED Miniature Marshmallows, divided
- 2 teaspoons milk
- 2 tablespoons BAKER'S Semi-Sweet Chocolate Chips
- Heat oven to 350 degrees F (175 degrees C).
- Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
- Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake. Refrigerate cheesecake 4 hours.
- Heat broiler. Microwave 1 cup marshmallows and milk in microwaveable bowl on HIGH 1 minute or until marshmallows are completely melted and mixture is well blended, stirring every 30 seconds. Spread onto cheesecake. Top with remaining marshmallows; broil, 6 inches from heat, 1 minute or until golden brown. Cool 10 minutes before removing rim of pan. Garnish with chocolate chips.