Ingredients
2-1/4 cups graham cracker crumbs (about 36 squares)1/3 cup sugar1/2 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1 can (14 ounces) sweetened condensed milk2 teaspoons vanilla extract3 large eggs, room temperature, lightly beaten1 cup miniature semisweet chocolate chips1 cup miniature marshmallowsTOPPING:1 cup miniature marshmallows1/2 cup semisweet chocolate chips1 tablespoon shortening
Preparation
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan.
In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet.
Bake at 325° until center is almost set, 40-45 minutes. Sprinkle with marshmallows. Bake until marshmallows are puffed, 4-6 minutes longer.
Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Refrigerate leftovers.
