Ingredients
1 c. crushed graham crackers
1/2 c. plus 2 tbsp. granulated sugar, divided
3 tbsp. melted butter
2 (8-oz.) blocks cream cheese, softened
2 large eggs
2 tbsp. sour cream
1 tsp. pure vanilla extract
1 c. semisweet chocolate chips
2 tbsp. heavy cream
Cooking spray
1 c. mini marshmallows
Preparation
Step 1Preheat oven to 350°. Line 18 muffin pan cups with liners. In a medium bowl, mix the graham cracker crumbs with 2 tablespoons of sugar and melted butter. Step 2Press 1 tablespoon of crumb mixture into the bottom of each liner. Bake until lightly golden, about 5 minutes, then cool completely on wire racks. Step 3Reduce the oven temperature to 325°. In a large bowl using a hand mixer, beat cream cheese and the remaining ½ cup sugar until light and fluffy. Add eggs, one at a time, then add sour cream and vanilla and beat until combined. Divide the filling among the prepared liners. Step 4Bake the cheesecakes until slightly jiggly in the center, 12 to 14 minutes. Step 5Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.Step 6Add chocolate chips and heavy cream to a microwave-safe dish. Microwave in 30-second intervals until chocolate is melted; stir until smooth and creamy. Step 7Once cheesecakes are cold, use a spoon to spread about 1 tablespoon melted chocolate on top of each cheesecake. Step 8Preheat the broiler. Grease a small baking sheet with cooking spray and arrange marshmallows standing up on the tray. Broil until golden, 1 to 2 minutes. Keep an eye on it—it browns fast! Step 9Using a small metal spatula, top each mini cheesecake with toasted marshmallows before serving.
