Mix wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan.
Place marshmallows and caramel topping in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.
Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust. Refrigerate 4 hours or until firm. Store leftover cheesecake
in refrigerator. |
