Sometimes cheesecake goes right. Sometimes it doesn’t.
- 2 cups graham cracker crumbs
- 6 Tbs. sugar
- 6 Tbs. melted butter
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup sugar
- 1/4 cup unsweetened cocoa
- 4 large eggs
- 3/4 cup sour cream
- 1 1/2 tsp. vanilla
- 8 oz. Hershey’s milk chocolate chips (1 1/3 cups)
- 2-3 cups mini marshmallows
Preheat oven to 325° F.
Combine crumbs, 6 Tbs. sugar, and melted better to make the crust. Press onto bottom and slightly up sides of a 9-inch springform pan.
In large bowl, beat cream cheese on low speed until smooth. Beat in 1 cup sugar and cocoa until blended. Add eggs one at a time and beat on low speed until blended. Beat in sour cream and vanilla.
Melt chocolate chips according to package instructions. Working quickly, stir melted chocolate into cream cheese mixture until well blended.
Pour cream cheese mixture into crust. Bake at 325° F until cheesecake is set 2 inches from edge but center still jiggles, 45-50 minutes. Turn off oven; let cheesecake remain in oven with door ajar 1 hour. Run thin knife around edge of cheesecake and let cool completely on wire rack. Refrigerate overnight.
Before serving, sprinkle mini marshmallows on top of cheesecake. Watching carefully, broil in oven for 30 seconds or until marshmallows are toasted.
Source: A Lingonberry Jam original