S'mores Cheesecake Squares

This is from the Kraft Philadelphia Desserts and more cook book.
Prep: 20 min. Total: 5 hr. Makes: 32 servings 1 square each
What you need:
18 Honey Maid Honey Grams, 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

Heat oven to 350 F.

1. Line 13X9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams/or two cups. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.

2. Beat cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. (I broke my blender!) Add flour; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chip 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.

3. Bake 40 minutes or until center is almost set. Cool completely. Cover. Refrigerate 4 hr. or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in refrigerator.

It's in the oven now. I'm sure it's going to turn out very yummy.

Check this out! The whole house smells like chocolate goodness. I'm pretty sure I'm not going to eat this but I will have to have a taste. The pan has to cool completely and then it's going in the refrigerator.

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