12 oz of whipped cream cheese (1 and a half containers if using 8 oz containers)
1/2 cup of sour cream
1/2 cup of sugar
1 tablespoon vanilla sugar
1 large graham cracker crust, cinnamon or chocolate (mini graham cracker crusts can be used as well for the perfect serving size!)
(recipe below for a homemade crust to use in a springform pan or cupcake holders)
Combine cream cheese, sour cream, eggs, sugar and vanilla together. Place in graham cracker crust. Bake on 350′ until cheesecake is set. (about 45 minutes to and hour for large crust, 20 to 25 minutes for mini crusts) Allow to cool off then top with melted chocolate, marshmallows and chocolate chips. Place back in oven for an additional 5 to 10 minutes or until marshmallows and chocolate are melted.
Crust from Scratch:
2 cups of graham cracker crumbs (about 15 crushed graham crackers, cinnamon or chocolate)
4 tablespoons melted butter
1 tablespoon sugar
Crush graham crackers in a food processor then combine with melted butter and sugar. Press into springform pan or cupcake holders and bake on 350 for about 10 minutes (5 for cupcakes). Then fill springform pan or cupcake holders with cheesecake batter and cook on 350′ until set. Once baked, top with melted chocolate, marshmallows and chocolate chips and place back in oven for about 5 to 10 minutes until melted.
~ Recipe submitted by Nina Safar