For the Graham Cracker Crust:
2 cups (242g) graham cracker crumbs
2 tablespoons (30g) sugar
1/2 stick (57g) unsalted butter, melted
For the Cheesecake Filling:
10 jumbo marshmallows (200g) or 10 oz (284g) regular marshmallows
4 packages (8 oz each | 904g) cream cheese, room temperature
1 cup (203g) granulated sugar
1/2 teaspoon kosher salt
4 large eggs, room temperature
1/2 cup (115g) sour cream, room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons (19g) cornstarch
For the Chocolate Ganache Topping:
1/2 cup heavy whipping cream
1 cup (175g) semi-sweet chocolate chips
Optional Toppings:
Marshmallows
Graham cracker squares
Milk chocolate bar squares
Swiss meringue rosettes
Instructions:
1. Prepare the Graham Cracker Crust:
Preheat Oven: Preheat to 350°F (175°C).
Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. The mixture should hold together when squeezed.
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