If too oily, add more graham crumbs.
If too dry, add more melted butter.
Form Crust: Press the mixture into the bottom and up the sides of a 9″ springform pan.
Bake: Bake for 10 minutes. Let cool. Wrap the bottom and sides of the pan with two layers of aluminum foil.
2. Prepare the Toasted Marshmallow Cheesecake:
Toast Marshmallows: Arrange marshmallows on a lightly-greased sheet pan. Toast in the oven just before adding eggs to the batter (about 5 minutes). Watch closely.
Mix Cheesecake Filling: In a large bowl, beat cream cheese, granulated sugar, and salt until light and fluffy.
Add Eggs: Add eggs one at a time, mixing on medium speed. Scrape down the bowl after each addition.
Add Other Ingredients: Mix in sour cream, heavy cream, and vanilla extract until smooth.
Incorporate Marshmallows: Blend in toasted marshmallows until incorporated. It’s okay if there are small lumps.
Add Cornstarch: With the mixer on low, blend in cornstarch just until mixed.
3. Bake the Cheesecake:
Prepare Water Bath: Place the springform pan in a larger pan. Fill the outer pan with boiling water halfway up the sides of the springform pan.
Bake: Bake for 1 hour 15 minutes. If the top starts to brown too much, cover loosely with aluminum foil.
Cool: Turn off the oven and prop the door open 1-2 inches. Cool for 1 hour in the oven.
Chill: Remove from the oven and water bath. Cool on the countertop for 30 minutes, then wrap in plastic wrap and refrigerate for 5-6 hours or overnight.
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