Contributed By: Patsy Miller of Stanchfield, MN Serves approximately 12
1 c. OREO Baking Crumbs
c. butter, melted
3 pkg. (8 oz. each) cream cheese, softened
6 squares BAKERS Semi-Sweet Baking Chocolate
8 KRAFT Caramels, chopped
1 c. miniature marshmallows
⅓ c. toasted pecans, chopped
BAKERS Semi-Sweet Chocolate Chunks
Preheat oven to 350. Mix baking crumbs and melted butter. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese and sugar until well blended. Add eggs, one at a time, mixing after each addition just until blended. Stir in 6 squares melted chocolate and chopped caramels; pour over crust. Bake 45-50 minutes, or until center is almost set. Cover with marshmallows, chocolate chunks, and pecans. Broil until lightly browned. Do not walk away from oven. It takes only a few minutes. Cool to room temperature. Refrigerate 3 hours or overnight.
Note: If using dark non-stick springform pan, bake cheesecake at 325 for 45-50 minutes, or until center is almost set.