Combine the graham cracker crumbs, sugar, and butter together in a bowl and mix well. Press the mixture into the bottom of a 9x9 pan lined with parchment paper. Chill in the fridge.
Beat the cream cheese for 2-3 minutes, or until light and fluffy. Add the heavy cream and beat for another 2 minutes.
In a separate bowl, mix the marshmallows and vanilla. Microwave them together until the marshmallows lose their shape.
Scrape the melted marshmallow mixture into the bowl with the cream cheese. Beat to combine. Add the confectioners' sugar and mix well.
Pour the cheesecake batter into the pan with the graham cracker crust. Spread smooth and chill for 4 hours.
Combine the milk chocolate bars with the heavy cream in a small bowl. Microwave in 30 second intervals until the chocolate is melted, stirring often.
Pour the milk chocolate ganache over the cheesecake and spread it in a smooth, even layer.
Sprinkle the top of the milk chocolate ganache with mini marshmallows. Using either a hand torch or the broiler function on your oven, lightly toast the marshmallow topping. (Or don't- and just leave the marshmallows alone. But personally I recommend using your oven's broiler. This ensure it cooks evenly and turns golden brown.) Store any leftovers in the fridge.
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