Smores Cheesecake

(Courtesy of Taste of Home)

Ingredients:
2 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. butter, melted
1 pkg. (11 1/2 oz.) milk chocolate chips
1 can (12 oz.) evaporated milk, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 jar (7 oz.) marshmallow creme
2 Tbsp. cornstarch
1 tsp. vanilla extract
3 large eggs, lightly beaten
2 1/2 c. miniature marshmallows

Directions:
Preheat oven to 325 degrees.  In a small bowl, mix cracker crumbs and sugar; stir in melted butter.  Press onto bottom and 1 inch up sides of a greased 9 inch springform pan.  Place pan on a baking sheet.  Bake 10 minutes.  Cool on a wire rack.

In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 c. evaporated milk; stir until smooth.  Pour into crust; freeze just until chocolate is set, about 20 minutes.

In a large bowl, beat cream cheese until smooth.  Beat in marshmallow creme, cornstarch, vanilla and remaining evaporated milk.  Add eggs; beat on low speed just until blended.  Pour over chocolate.  Return pan to baking sheet.

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.

Refrigerate overnight, covering when completely cooled.  Remove rim from pan.