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S'more Cheesecake

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Crust: 2 sleeves graham crackers  ¼ c granulated white sugar ¾ c salted butter  Cheesecake: 3 (8 oz) cream cheese  13 oz marshmallow creme  ¼ c all-purpose flour ½ c sour cream 4 large eggs Topping: ⅔ c hot fudge 2 c mini marshmallows

Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan, set aside.  Crush the graham crackers and sugar in a food processor until completely crumbled and mixed.

Pour in the melted butter and pulse until a wet, sandy mixture forms.

Press the crust into the prepared pan, pushing it up the sides of the pan about ½ way.

Bake for 10-12 minutes or until the crust begins to get golden on the edges.

Reduce the oven temperature to 325 degrees Fahrenheit, remove the crust and allow it to cool.  Boil 4-6 cups of water in a kettle and set to the side. This will be used later to make a water bath. If you don't have a kettle use a saucepan but keep it hot.

Beat the room temperature cream cheese in a large mixing bowl using a stand or hand mixer on low until creamy and soft.

Slowly beat in the marshmallow cream until smooth and combined, about 2-3 minutes.

Beat in the flour until incorporated.

Add in the sour cream and continue beating on low until combined. Be sure to scrape the sides and bottom of the bowl as needed so that everything is evenly mixed.

In a separate, smaller bowl, mix the eggs, breaking the yokes, just until combined. Do not overbeat.

Slowly beat in the eggs using the mixer on low until the cheesecake mixture is creamy and of even consistency and color. Be sure to scrape the bottom and side of the bowl as necessary, so it combines evenly.

Line the bottom and sides of the cooled springform pan with aluminum foil and use a baking bag, if possible, to ensure no water can get into the pan.

Place the springform pan on a lint-free towel in a large baking pan or roasting pan, and then scoop in the cheesecake filling and spread it into an even layer.

Place the pan in the now 325 degrees Fahrenheit oven and pour the water into the baking or roasting pan until it comes up about 2 inches or halfway up the springform pan.

Bake for 85-95 minutes or until the outer edges are set, and the inner circle has only a slight wobble. Turn off the oven and open the door of the oven slightly. Allow the cheesecake to cool for 60 minutes, remove it from the oven, and remove the springform pan from the water bath. Remove the outside of the springform pan, releasing the sides by running a butter knife around the edges if necessary.

Gently scoop ⅓ cup of hot fudge onto the middle of the cheesecake.

Sprinkle the mini marshmallows over the top of the cheesecake, pressing them into the chocolate slightly if necessary.

Place the decorated cheesecake back in the oven and turn it to 400 degrees Fahrenheit. Cook for another 3-5 minutes or until the marshmallows are soft and puffy, and then turn the oven to broil for 2-3 minutes or until the marshmallows are beginning to char.

Remove the cheesecake and drizzle with the remaining hot fudge, and then allow it to cool to room temperature, about 30-45 minutes, before cutting and serving.

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