Ingredients:
- For the crust:
- 1 cup graham cracker crumbs
- 1 tbsp. sugar
- 4 tbsp. unsalted butter, melted
- For the cheesecake:
- 4 oz. bittersweet or semisweet chocolate, finely chopped
- 8 oz. cream cheese, at room temperature
- 1/4 cup sour cream
- 1/2 cup marshmallow cream
- 2 tsp. cocoa powder
- 3/4 tsp. vanilla extract
- 2 large eggs
- For the topping:
- 1 1/2 cups mini marshmallows
- milk chocolate chips, melted (optional)
Directions:
- To make the crust, preheat the oven to 350 degrees. Line a 8x8 inch baking pan with foil; spray lightly with cooking spray. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325 degrees.
- To make the filling, place the chopped chocolate in an heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from heat and let cool slightly. In a bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, and marshmallow cream. Beat on medium-high speed until smooth and well-combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract, and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until center is set (does not jiggle when shaken gently). Remove from oven.
- Evenly top the cheesecake layer with mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the marshmallows. Once the cheesecake has cooled to room temperature, drizzle melted milk chocolate if desired. Transfer to refrigerator and chill 2-3 hours before slicing and serving.
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