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¾ cup heavy cream
¾ cup white granulated sugar
2 Tbsp corn starch
2 tsp vanilla extract
Topping:
10 oz hot fudge topping warmed
2 cups marshmallows
Instructions
Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
Spread mini chocolate morsels and marshmallows over the bottom, evenly.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
Add corn starch and sugar and mix until combined.
Beat in eggs until well incorporated.
Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
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