Servings: 8

For the Crust: subheading: For the Crust:
1½ cups graham cracker crumbs 1½ cups graham cracker crumbs
¼ cup sugar ¼ cup sugar
½ cup melted butter ½ cup melted butter
For the Cheesecake Filling: subheading: For the Cheesecake Filling:
16 oz cream cheese, softened 16 oz cream cheese, softened
½ cup sugar ½ cup sugar
1 tsp vanilla extract 1 tsp vanilla extract
1 cup marshmallow fluff 1 cup marshmallow fluff
1 cup heavy whipping cream 1 cup heavy whipping cream
For the Topping: subheading: For the Topping:
1 cup mini marshmallows 1 cup mini marshmallows
½ cup melted chocolate chips (optional) ½ cup melted chocolate chips (optional)

Prepare the Crust: subheading: Prepare the Crust:
Preheat oven to 350°F.
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then cool completely
Make the Filling: subheading: Make the Filling:
Beat cream cheese and sugar until smooth. Add vanilla and marshmallow fluff, mixing until combined.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Assemble the Cheesecake: subheading: Assemble the Cheesecake:
Pour the filling over the cooled crust, spreading evenly. Refrigerate for at least 4 hours to set.
Add Toppings: subheading: Add Toppings:
Once set, top with mini marshmallows and drizzle with melted chocolate if desired.
Serve & Enjoy: Remove from pan, slice, and indulge in this heavenly dessert!