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.
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