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.
Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your family and friends alike!
If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.