Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; spoon over crusts.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Heat broiler just before serving cheesecakes. Top cheesecakes with marshmallows and graham pieces. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How to Freeze Baked Cheesecakes
You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.
Blending Cream Cheese
When blending cream cheese in dessert recipes, make sure the cream cheese and sugar are completely blended, free of lumps and smooth before adding any other ingredients. If the cream cheese is too cold, it will not blend easily. To easily soften cream cheese, place a completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 sec. or until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.