Ingredients
1 1/2 c. chocolate chips
3/4 c. heavy cream
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. sugar
pinch of kosher salt
1 sleeve of graham crackers, separated into sticks
16 oz. (2 blocks) cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. cold heavy cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
mini marshmallows
Preparation
Step 1Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Step 2Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly.Step 3Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 8” springform pan with cooking spray and press mixture into pan.Step 4Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall.Step 5Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined.Step 6Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows.Step 7Freeze until firm, at least 5 hours and up to overnight.Step 8Right before serving, broil until the marshmallows are golden, about 2 minutes.
