S’Mores Cheesecake

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 can (12 ounces) evaporated milk, divided
• 3 packages (8 ounces each) cream cheese, softened
• 1 jar (7 ounces) marshmallow creme
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 2-1/2 cups miniature marshmallows

1. Preheat oven to 325u0b0. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a
2. . Bake 10 minutes. Cool on a wire rack.
3. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 cup milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes.
4. In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to
5. .
6. Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
7. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

graham cracker crumbs, sugar, butter, milk chocolate chips, milk, cream cheese, marshmallow creme, cornstarch, vanilla, eggs, marshmallows

Taken from www.tasteofhome.com/recipes/s-mores-cheesecake/ (may not work)