Ingredients:
Crust;
1 1/2 C graham cracker crumbs
1/2 C brown sugar
1 tsp vanilla extract
5 Tbsp unsalted butter, melted
3/4 C mini chocolate morsels
1 C marshmallows
Cheesecake;
4 8 oz. cream cheese, softened
1/2 C sour cream
2 eggs
3/4 C heavy cream
3/4 C granulated sugar
2 Tbsp corn starch
2 tsp vanilla extract
Topping;
10 oz. hot fudge topping
2 C marshmallows
Directions:
Preheat oven to 325 F degrees. Grease a 9 inch spring form pan. You will need a large roasting pan (one that’s bigger and longer than the spring form. Aluminum foil disposable ones work well if you don't own one.
In a small bowl, combine graham cracker crumbs, butter, vanilla extract, and brown sugar. Mix well.
Spread crumb mixture evenly in bottom of spring form, pressing over the bottom, and half way up the sides.
Spread mini chocolate morsels and marshmallows evenly over the bottom.
In the bowl of an electric mixer, beat cream cheese, on medium-high speed, until smooth and fluffy.
Scrape sides and bottom of the bowl and beat for another minute.
Add corn starch and sugar. Mix until combined.
Beat in eggs until well incorporated.
Add sour cream, vanilla extract, and heavy cream. Beat until mixed well.
Transfer batter into spring form and spread evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
Place cheesecake/spring form inside the roasting pan.
Carefully add water to roasting pan, about half way up the side of the spring form.
Bake for 90-95 minutes. Leave in oven.
Turn off oven and open the oven door half way.
Let cheesecake rest for 10 minutes before removing from oven.
Cool for 10 minutes before gently running a butter knife between sides of the cheesecake and the springform, to carefully separate it.
Cool for an hour.
Turn on the broiler in the oven.
Warm and spread hot fudge over the top of cheesecake. Spread marshmallows evenly on top.
Place under the broiler. Let marshmallow toast for only 30-35 seconds. Watch closely, as it will toast very quickly.
Cool cheesecake completely, cover, and refrigerate for at least 4 hours before serving.
