Crust - 2-1/4 cups graham cracker crumbs 1/3 cup sugar 1/2 cup butter or margarine - melted
Grease the bottom and sides of a 10" springform pan. Combine the cracker crumbs and sugar. Stir in the melted butter. Spread on the bottom and about 1-1/2" up the sides the pan. Set aside.
Filling - 2 packages(8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 2 tsp. vanilla 3 eggs, lightly beaten 1 cup mini semi-sweet chocolate chips 1 cup miniature marshmallows
Beat together the cream cheese, condensed milk and vanilla until smooth. Add the lightly beaten eggs and mix well. Stir in the mini chips and marshmallows. Pour over the crust. Bake in a preheated oven at 325º for 40 to 45 minutes or until the center of the cheesecake is set.
1 cup miniature marshmallows 1/2 cup semi-sweet mini chips 1 T. vegetable shortening
Sprinkle the top of the cheesecake with mini marshmallows. Bake at 325º for 5 minutes or until the marshmallows are lightly melted. Remove from the oven. Place on a wire rack. Melt the chocolate chips and shortening together and stir until smooth. Drizzle the mixture over the marshmallow topped cheesecake in a zigzag pattern. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours. Remove the sides of the pan before serving.