Type what you have

Ingredients

• ✓ honey graham cracker
• semisweet chocolate chip
• sweetened condensed milk
• butter
• vanilla extract
• miniature marshmallow

Instructions

1. 1 Line an 11x7-inch baking dish with parchment paper. Sprinkle 1/2 of the crushed graham crackers on the bottom of the dish. Set aside.
2. 2 Melt chocolate chips, condensed milk, butter, and vanilla in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Pour 1/2 of the melted chocolate mixture into the prepared baking dish; sprinkle 1/2 of the marshmallows over chocolate mixture. Repeat layers with remaining crushed graham crackers, chocolate mixture, and marshmallows.
4. 4 Chill in the refrigerator until solid, 3 hours to overnight.

By Melissa K

Ingredients

• ✓ honey graham cracker
• butter
• white sugar
• cream cheese
• white sugar
• egg
• sour cream
• heavy cream
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about ½ inch water to create a water bath; set aside.
2. 2 Combine graham cracker crumbs, 4 tablespoons melted butter, and ¼ cup sugar in a bowl; mix well. Press evenly into a 9-inch springform pan, pressing firmly with a small, flat-bottom bowl or glass, to cover bottom and about ½ inch up the sides.
3. 3 Bake in the preheated oven until crust is set, about 10 minutes. Set aside to cool. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. 4 Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Add 1 ½ cups sugar; beat well. Add eggs, one at a time, beating briefly after each addition. Add sour cream; beat until blended. Add heavy cream; beat until blended. Add vanilla extract; beat until blended. Add flour; beat until blended. Pour batter into crust; carefully place the pan into the prepared water bath. The water level should come about ¾ of the way up the sides of the springform pan; add (or remove) water as necessary.
5. 5 Bake in the preheated oven until sides appear solid and the center appears just undercooked, about 1 ½ hours. Turn the oven off, but do not open the door. Cool cheesecake in the water bath (in the closed shut off oven) for 3 to 4 hours; the center will continue to cook slowly.
6. 6 Open the oven door slightly; keep cheesecake inside 1 hour more. Transfer cheesecake from the water bath to a wire rack on the counter. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
7. 7 Run a thin metal knife along the sides of the springform pan, then unlock, and slip the side section up and over cheesecake. Run the knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and cake. Slide cake to a liner or platter, then slice and serve.

By Judie Cat