Ingredients
24
thin chocolate wafer cookies (from 9-oz package), crushed (about 1 2/3 cups)
1/3
cup finely chopped pecans
2
tablespoons sugar
6
tablespoons butter or margarine, melted
4
packages (8 oz each) cream cheese, softened
1 1/4
cups sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon vanilla
4
eggs
8
oz semisweet baking chocolate, melted, cooled
2
cups miniature marshmallows
1/2
cup chopped pecans, toasted
1/2
cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Preparation
Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom of pan. Bake 12 minutes or until set. Cool crust 10 minutes.
Meanwhile, in large bowl, beat cream cheese, 1 1/4 cups sugar, the flour and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in melted chocolate. Pour over crust.
Bake 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Sprinkle with marshmallows. Cool in pan on cooling rack 30 minutes. Sprinkle with pecans.
In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.
To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover and refrigerate any remaining cheesecake.
