Creamy Marshmallowy Cheesecake

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25 Nilla wafers, finely crushed (about 1 cup) 1/4 cup butter or margarine, melted 4 cups mini marshmallows 1/3 cup milk 2 pkg's cream cheese,softened (8oz each) 2 tsp. grated lemon peel 2 tbsp. lemon juice 1 tsp. vanilla 1 cup whipping cream, whipped Mix wafer crumbs and butter. Remove 1/4 cup of the crumb mixture for later use. Press remaining crumb mixture into bottom of a 9 inch springform pan. Place marshmallows and milk in a large saucepan;cook over low heat until marshmallows are completely melted and mixture is well blended. Stir constantly. Refrigerate until slightly thickened;stir until well blended. Beat cream cheese,lemon peel,lemon juice and vanilla in a large bowl with an electric mixer on medium speed until well mixed. Add marshmallow mixture;mix well. Gently stir in whipped cream, and pour over crust.Sprinkle with reserved crumbs. Refrigerate 4 hours or until firm.Store leftovers in refrigerator.