Marshmallow-Cookie Cheesecake

1. 1

   Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).

2. 2

   Mix graham cracker crumbs, 1/4 cup of the sugar and the margarine.

3. 3

   Press firmly onto bottom and 2 inches up side of pan; set aside.

4. 4

   Beat cream cheese and remaining 3/4 cup sugar in small bowl with electric mixer on medium speed until well blended.

5. 5

   Add sour cream and vanilla; mix well.

6. 6

   Add eggs, 1 at a time, mixing just until blended after each addition.

7. 7

   Arrange cakes on crust; cover with batter.

8. 8

   Bake 1 hour or until center is almost set.

9. 9

   Turn oven off; open door slightly.

10. 10

    Let cheesecake stand in oven 1 hour.

11. 11

    Remove from oven; cool on wire rack at room temperature.

12. 12

    Refrigerate at least 4 hours or until chilled.

13. 13

    Store leftover cheesecake in refrigerator.

No additional tips available.