1 1/2 cups gluten free graham cracker crumbs*
1/2 cup sugar
1/4 cup butter, melted
or 3/4 cup Instant Graham Style Crust*
Cream cheese filling:
4 - 1.55 oz bars Hershey's Chocolate Candy, divided
4 - 8 ounce cream cheese, softened
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 cups mini chocolate chips
2 cups marshmallows
6 gluten free graham crackers, broken into squares*
DirectionsIn medium bowl combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Pour into lightly oiled 9 inch springform pan and press evenly onto bottom of pan. If using instant crust, press 3/4 cup onto bottom of pan. Break 2 chocolate bars into 12 pieces each and place on top of crust. Set aside.
In large mixing bowl beat cream cheese and 1 1/2 cups sugar until smooth. Add all eggs at once and beat on low speed only until smooth. Do not overbeat as this will add air to batter. Stir in vanilla and chocolate chips. Pour into crust. Place pan on baking sheet. Bake at 350° for 50-55 minutes or until center is set.
Cool in pan for 10 minutes then run a knife around edge of cheesecake. Cool an additional hour then refrigerate overnight. Before serving, place marshmallows, 2 chocolate bars broken into 12 pieces each, and broken graham crackers on top. Place under a broiling rack to lightly brown marshmallows, approximately 2-3 minutes.