s’more cheesecake a luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. From Robin Andrews of Cary North Carolina.

Ingredients 

2-1/4 cups graham cracker crumbs

1/3 cup sugar

1/2 cup butter, melted

FILLING:

2 packages (8 ounces each) cream cheese,

softened

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla extract

3 eggs, lightly beaten

1 cup (6 ounces) miniature semisweet

chocolate chips

1 cup miniature marshmallows

TOPPING:

1 cup miniature marshmallows

1/2 cup semisweet chocolate chips

1 tablespoon shortening

Method 

In a small bowl, combine cracker crumbs and sugar; stir in butter. 

Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan; set aside.

In a large mixing bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows.

Pour over crust. Place on a baking sheet.

Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed.

Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.