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S'mores Cheesecake Squares

So I have been craving cheesecake for a while now.. My husband and I were going to go to the Cheesecake Factory and a movie last night to celebrate my birthday, but what do ya know?! It didnt happen! God had other plans for us apparently including a bruised bum and hand, and a sore back and head from my fall on the ice last night.. Oh well!



Prep Time: 20 min
Total Time: 5 hr
Makes: 32 servings

INGREDIENTS

18 HONEY MAID Honey Grahams, divided
1/3 cup  butter or margarine, melted
3 Tbsp. sugar
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 Tbsp.  vanilla
3 Tbsp. flour
4   eggs
1 cup BAKER’S Semi-Sweet Chocolate Chunks, divided
1 cup  JET-PUFFED Miniature Marshmallows


DIRECTIONS

PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.

BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.

BAKE 40 min. or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store and leftover cheesecake ing the refrigerator.
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