1. Preheat the Oven

Preheat your oven to 325°F (165°C) and butter a 9-inch springform pan.

2. Prepare the Crust

In a bowl, mix together 1 1/2 cups of crushed graham crackers, 1/4 cup of granulated sugar, and 1/2 cup of melted butter. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust.

3. Mix the Cheesecake Filling

In a large mixing bowl, beat 32 ounces of softened cream cheese and 1 cup of granulated sugar until smooth. Then add 1 teaspoon of vanilla extract. Mix in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.

4. Add Sour Cream and Heavy Cream

Add 1 cup of sour cream and 1 cup of heavy cream to the cheesecake mix. Continue beating until the mixture is creamy. Gently fold in 1 cup of mini marshmallows to incorporate a delightful surprise in every bite.

5. Pour and Bake

Pour the creamy cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set.

6. Cool in the Oven

After baking, turn off the oven and leave the door ajar. Allow the cheesecake to cool slowly in the oven to help prevent cracking.

7. Add Toppings

Once the cheesecake has cooled to room temperature, top it with 1 cup of mini marshmallows and 1/2 cup of milk chocolate chips. Broil the toppings for a few minutes for a toasty finish—be sure to watch closely to avoid burning.

8. Chill Before Serving

Refrigerate the cheesecake for at least 4 hours or overnight for the best results before serving.