2 1/2cupscrushed graham crackersabout 2 packages, divided
6tbspbuttermelted
2bricks of regular cream cheese8 oz each
1/2cupsugar
1container Cool Whip8 oz
1container marshmallow fluff7 oz
1 1/2cupsmini marshmallows
1cupheavy cream
1/2cupdark chocolate chips
1tspvanilla
Instructions
Graham Cracker Crust:
In a food processor add both packages and process until crackers resemble coarse crumbs. Pour 1 ½ cups of crumbs into medium mixing bowl, add melted butter and mix together until coarse and crumbly. Press into the bottom of a 10" spring form pan. Set in the fridge until ready to use.
Cheesecake:
Beat cream cheese, sugar, and marshmallow fluff in large bowl until smooth. Then stir in Cool Whip and miniature marshmallows until they are well combined; spread over prepared crust. Spread the remaining 1 cup of graham crackers crumb on top of cheesecake layer and press in a bit so that the crumbs stick. Chill and set in refrigerator while you prepare chocolate.
Chocolate:
In a small sauce pan over medium heat bring heavy cream to a rolling boil. Once it has started to boil remove from heat and add chocolate chips. Let it sit for 2-3 minutes, then stir chocolate and cream together until smooth, add vanilla. Pour over the graham cracker layer covering the cheesecake.