MIX wafer crumbs and butter. Remove 1/4 cup of the crumb mixture for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.
PLACE marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Refrigerate until slightly thickened; stir until well blended.
BEAT cream cheese, lemon peel, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
ince this indulgent special-occasion cheesecake makes 12 servings, it's a perfect dessert to serve at your next party.
RECIPE COURTESY OF KRAFT FOODS