# Components:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 8 ounces cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1/4 cup sour cream
08 - 1/2 teaspoon vanilla extract
09 - 1/2 cup semi-sweet chocolate chips, melted and cooled
→ Topping
10 - 12 large marshmallows
11 - 1 ounce milk chocolate, chopped (optional, for drizzle)
12 - Extra crushed graham crackers (optional, for garnish)
# Directions:
01 - Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly moistened. Press approximately 1 tablespoon of crust mixture into the bottom of each liner. Bake for 5 minutes, then remove from the oven and set aside.
03 - In a mixing bowl, beat cream cheese with granulated sugar until smooth and creamy. Incorporate the egg, sour cream, and vanilla extract, mixing just until combined. Fold in melted and cooled semi-sweet chocolate chips.
04 - Divide the cheesecake filling evenly among the prepared crusts. Gently smooth the tops.
05 - Bake for 18 to 20 minutes, or until the centers are just set. Allow to cool at room temperature, then refrigerate for at least 2 hours until fully chilled.
06 - Place a large marshmallow atop each cheesecake cup. Broil on high for 1 to 2 minutes or use a kitchen torch to toast until golden brown.
07 - Optionally, drizzle with melted milk chocolate and sprinkle with extra crushed graham crackers prior to serving.
