Smores Cheesecake Squares

Recipe is from the cooking blog Love My Philly.

• Ready In: 1 hr
• Serves: 32

Ingredients

• 18  honey maid honey graham crackers, divided
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 3  tablespoons sugar
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1  cup sugar
• 1  tablespoon vanilla
• 3  tablespoons flour
• 4  eggs
• 1  cup  baker's  semisweet chocolate chunk, divided
• 1  cup  jet-puffed miniature marshmallow

Directions

1. PREHEAT oven to 350°F Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 tablespoons sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.
2. BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.
3. BAKE 40 minute or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in refrigerator.