2 1/4 c. graham cracker crumbs (about 36 squares)
1/3 c. sugar
1/2 c. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
1 1/2 c. miniature semisweet chocolate chips, divided
2 c. miniature marshmallows, divided
1 T. shortening
In a small bowl, combine the graham cracker crumbs and sugar; stir in the butter. Press
onto the bottom and 1 3/4 inches up the sides of a greased 10-inch springform pan. Place on a baking sheet; set aside.
In a mixing bowl, beat the cream cheese, milk and vanilla until smooth. Add the eggs; beat on low just until combined.
Stir in 1 c. of the chocolate chips and 1 c. of the marshmallows. Pour over the crust. Bake at 325 degrees for
40 to 45 minutes, or until the center is almost set. Sprinkle with the remaining 1 c. of marshmallows. Bake 4
to 6 minutes longer, or until the marshmallows are puffed. Meanwhile, melt the remaining 1/2 c. of the chocolate
chips with the shortening; stir until smooth. Drizzle over the marshmallows. Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove
sides of pan. Refrigerate leftovers. Serves 12.