This is adapted from the Kraft Foods website (www.kraftfoods.com)

1-1/3 cups finely crushed graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter, melted

3  8-ounce packages Philadelphia cream cheese (NOT low-fat or fat-free, use the real thing)
3/4 cup sugar
1 teaspoon pure vanilla
3 eggs
1-1/2 cups semi-sweet chocolate chunks, divided
2 cups miniature marshmallows, divided

Mix graham cracker crumbs with the 3 Tablespoons sugar and the melted butter; press onto the bottom of a 9-inch springform pan. Bake at 325 degrees (or 300 degrees if using a dark non-stick pan) for 10 minutes. Cool.

Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in 1 cup each of the chocolate chunks and marshmallows. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks and 1 cup marshmallows.

Bake 50-55 minutes or until center is almost done. 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.

Garnish with whipped cream and more graham cracker crumbs if desired.