2 cups graham cracker crumbs
¼ cup sugar
1 stick butter, melted
2 bars cream cheese, softened
1, 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup milk chocolate chips
½ cup mini marshmallows
1 ½ cups chocolate chips
1 tablespoon butter
4 large marshmallows
40-50 mini marshmallows
Preheat oven to 350 degrees.
Combine the butter, graham cracker crumbs, and sugar in a large saucepan.
Grease 4, 5” springform pans (or 1, 9” pan). Reserve ⅓ cup of the buttery graham cracker crumbs for garnish and divide the rest equally between the 4 mini pans. Press them firmly into the pans across the bottom and halfway up the sides.
Place the cream cheese, sweetened condensed milk, and vanilla in a large bowl and beat with electric mixers until smooth. Add the eggs, one at a time, beating after each addition. Do not over mix. Stir in the chocolate chips and mini marshmallows by hand.
Pour the batter into the pans. Knock the pans gently on the counter several times to release any air bubbles. You will see them rise to the top of the batter.
Wrap each of the pans in 2 layers of foil (to keep water from seeping in the bottom) and place them in a large roasting pan or baking dish. Pour boiling water into the pan and about halfway up the sides of the cheesecake pans.
Place in the oven and bake for 35-40 minutes until the cheesecakes are golden and set. They will be slightly jiggly in the center. Open the oven door and leave them in the oven as it cools for 30 minutes, then move to the countertop and let them come to room temperature. Place in the fridge for at least 4 hours or, preferably overnight.
Place a sharp knife in pan of boiling water and carefully use the hot knife to cut around the edge of the cheesecake to loosen it from the sides of the pan. Open the springform pan and gingerly remove the cheesecake.
Melt the chocolate chips with the butter in the microwave, stirring frequently to keep the chocolate from burning or seizing up (if it does seize add a tablespoon of hot water to loosen it). Pour about 2-3 tablespoons of the melted chocolate on top of each cheesecake.
Arrange on large marshmallow in the center of the chocolate and surround it with mini marshmallows. Using a brulee torch to ‘brown or burn’ the marshmallows in ‘smores fashion’. Drizzle more chocolate over the top and sprinkle the reserved buttery graham cracker crumbs.