Fully Crusted Upside Down S’mores Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 8 ounces semi-sweet chocolate, melted
• 2 large eggs
• ¼ teaspoon salt
• 2 cups mini marshmallows
• ¼ cup chocolate sauce (for drizzling)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated.
3. Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix well.
5. Mix in the vanilla extract and sour cream, then add the melted chocolate and mix until smooth.
6. Add the eggs one at a time, mixing on low speed after each addition, then add the salt.
7. Pour the chocolate cheesecake mixture over the cooled graham cracker crust and smooth the top.
8. Bake for 50-60 minutes, until the center is set but jiggles slightly.
9. Cool the cheesecake in the oven for 1 hour, then at room temperature for another hour before refrigerating for at least 4 hours.
10. Preheat the broiler and spread mini marshmallows over the top of the cheesecake.
11. Toast the marshmallows under the broiler for 1-2 minutes until golden brown.
12. Drizzle chocolate sauce over the top and let it cool slightly.
13. Release from the springform pan, slice, and serve chilled.