Spiced Hot Chocolate Cheesecake

Ingredients

• 0.3 cup butter melted
• 32 oz philadelphia cream cheese softened
• 3  eggs 
• 1.5 cups gingersnaps crushed finely
• 0.5 tsp ground cinnamon 
• 7 oz marshmallow crème jet-puffed
• 1 cup sugar divided
• 0.5 cup cocoa powder unsweetened
• 2 tsp vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• microwave
• springform pan

Directions

1. Heat oven to 325F.
2. Mix cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, remaining sugar, cocoa powder, cinnamon and vanilla with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour over crust.
6. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
7. Spoon marshmallow creme into microwaveable bowl just before serving cheesecake. Microwave on HIGH 30 sec. or just until warmed; stir.
8. Pour over cheesecake.