Step 1

CRUST

Step 2

Heat oven to 325 degrees.

Step 3

In a small bowl, combine crust ingredients and mix well.

Step 4

Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

Step 5

Bake crust for 10 minutes then remove.

Step 6

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.CHEESECAKE FILLING

Step 7

Reduce oven to 300 degrees.

Step 8

In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Step 9

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

Step 10

Add the sour cream and vanilla extract. Beat on low speed until well combined.

Step 11

Add the mini marshmallows in an even layer in the bottom of the pan, on top of the crust.

Step 12

Pour the hot fudge topping over marshmallows, then pour the cheesecake filling into the pan.

Step 13

Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Step 14

Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top.

Step 15

Turn off heat and leave cheesecake in oven with door closed for 20 minutes.

Step 16

Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.

Step 17

Remove from oven and refrigerate until firm, 4-5 hours.

Step 18

Once the cheesecake is completely chilled, preheat oven to 350 degrees on convection bake.

Step 19

Remove the springform pan sides from cheesecake and place the cheesecake on a cookie sheet.

Step 20

Top the cheesecake with a layer of large marshmallows.

Step 21

Bake for about 10-12 minutes, or until marshmallows begin to brown.

Step 22

Remove the cheesecake from the oven and drizzle with more hot fudge and sprinkle on some graham cracker crumbs.

Step 23

Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.