Smores Cheesecake

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). coarsely chop 2 of the graham crackers; set aside for later use. finely crush remaining 8 graham crackers. Mix graham crumbs, 3 tbsp. of the sugar and the butter; press firmly onto bottom of pan. bake 10 min. Cool.

MEANWHILE, beat cream cheese, remaining ¾ cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1 cup each of the marshmallows and chocolate chunks. Pour over crust. Sprinkle with reserved chopped graham crackers, remaining ½ cup chocolate chunks and remaining 1 cup marshmallows.

BAKE 50 to 55 min. or until center is almost set. 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 in refrigerator.