GUEST RECIPE SUNDAY! S'mores Cheesecake

Today is the first (I hope of many) Guest Recipe Sunday's.  The idea is to dedicate the Sunday post to recipes that are submitted by friends/readers/followers. If you're reading this, then chances are good that you like to cook too.  Send me a recipe you wouldn't mind me sharing and I'll make it and post it some Sunday, giving you credit of course (if you have a blog, I'll plug that too).  Don't be shy, c'mon, if you like it, I will!  It can be from any category, and I'll post them in the order I receive them (if I receive any others!)

The recipe for today was submitted by my cousin Michael Dailey from North Carolina.  It is just in time for your Labor Day picnic.  This cheesecake comes out beautifully, and it tastes as good as it looks (which, by the way, is ten times better than the actual S'mores for which it is named)!  Thank you Michael!

S'mores Cheesecake


Crust Ingredients:
2 1/4 cups graham cracker crumbs (about 36 squares)
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 miniature semisweet chocolate chips
1 cup mini marshmallows


Topping:
1 cup miniature marshmallows
1/2 semisweet chocolate chips
1 tablespoon shortening


Preheat oven to 325 degrees.  In a small bowl, combine cracker crumbs and sugar.  Stir in butter.  Press onto the bottom and up the sides of a 10 inch springform pan.  Set aside.


In a large bowl, beat together the cream cheese, milk and vanilla until smooth.  Add eggs and beat on low just until combined.  Stir in 1 cup chocolate chips and 1 cup marshmallows.  Pour over crust.  Place on baking sheet.


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


Melt chocolate chips with the shortening, on low and stirring constantly until smooth.  Drizzle over marshmallows.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of the pan to loosen.  Cool 1 hour before refrigerating.  Refrigerate overnight.  12 servings.