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Ingredients
- 5 graham crackers, divided
- 3 Tbsp. butter, melted
- 6 Tbsp. sugar, divided
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
- 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed, divided
- 1 tsp. (about 1/3 of 1/4-oz. env.) KNOX Unflavored Gelatine
- 2 Tbsp. water
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. vanilla
- 3/4 cup JET-PUFFED Miniature Marshmallows
Details
Preparation
Step 1
Crush 4 graham crackers into fine crumbs; mix with butter and 2 Tbsp. sugar until blended. Spoon into 10 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup. Use back of spoon to firmly press crumb mixture onto bottoms of cups.
Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Spoon 1 tsp. chocolate mixture over each crust. Reserve remaining chocolate mixture for later use.
Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Beat in gelatine. Fold in remaining COOL WHIP. Spoon over crusts; smooth tops. Cover with reserved chocolate mixture.
Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham cracker into small pieces; place over cheesecakes.
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