Ingredients
Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 5 tablespoons Unsalted Butter, melted
- 3/4 cup Mini Chocolate Chips
- 1 cup Marshmallows
Cheesecake
- 32 ounces Cream Cheese, softened
- 1/2 cup Sour Cream
- 2 Eggs
- 3/4 cup Heavy Cream
- 3/4 Granulated Sugar
- 2 tablespoons Cornstarch
- 2 teaspoons Vanilla Extract
Topping
- 10 ounces Hot Fudge Topping, warmed
- 2 cups Marshmallows
Directions
- Preheat oven to 325F; grease a 9 inch spring form pan
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar; mix well
- Spread crumb mixture into the bottom of the spring form pan; evenly press the mixture down over the bottom and half way up the sides of the pan
- Evenly spread mini chocolate chips and marshmallows over the bottom
- In a bowl with an electric mixer, beat the cream cheese on medium-high until smooth and fluffy; scrape sides and bottom of the bowl; beat for 1 more minute
- Add cornstarch and sugar; mix until combined
- Beat in eggs until incorporated
- Add sour cream, vanilla extract, and heavy cream; mix until well combined
- Transfer the batter into the spring form pan, spreading it evenly
- Place a large roasting pan into the oven; put the cheesecake pan into the roasting pan; add water the roasting pan, halfway up the side of the spring form pan
- Bake for 90-95 minutes; turn off oven and open door half way; let cheesecake rest for 10 minutes then remove from oven
- Let rest on counter for 10 minutes; gently run a butter knife between the sides of the cheesecake and the spring form pan to separate it; cool cheesecake for an hour
- Turn on the oven broiler; spread warm hot fudge over the top of the cheesecake; spread marshmallows evenly on top
- Place cheesecake back in the center of the oven under the broiler; let marshmallows toast for 30-35 seconds; keep an eye on it so they don’t burn
- Take out the cheesecake once marshmallows are lightly browned
- Cool cheesecake completely then cover and refrigerate for 4 hours