Hot Chocolate Cheesecake

Directions

1. Preheat your oven to 325°F (160°C). Start by greasing a 9-inch springform pan and lining the bottom with parchment paper. This small step ensures your cheesecake releases easily after baking.

2. In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. The mixture should feel moist and crumbly. Press this mixture firmly and evenly into the bottom of your prepared springform pan, creating a solid crust for your cheesecake.

3. In a small bowl, dissolve the cocoa powder in the hot water. Stir until completely smooth, then set aside to cool slightly. This tremendous addition will enhance the chocolate flavor of your cheesecake filling.

4. In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it is smooth and creamy. This process usually takes about 2-3 minutes.

5. Add the granulated sugar and vanilla extract to the cream cheese. Continue beating until everything is well combined and the mixture is fluffy.

6. Add the eggs one at a time, mixing well after each addition. This gradual incorporation helps prevent the cheesecake from cracking while it bakes.

7. Stir in the sour cream until the mixture is smooth. Then, gradually add the cocoa powder mixture, beating until fully incorporated. If the batter is a bit lumpy, don’t worry; it will smooth out as it bakes.

8. Gently fold in the 1/2 cup of mini marshmallows into the cheesecake filling. These will melt beautifully during baking, creating a delightful surprise in each slice.

9. Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. This is the moment where each layer starts to come together, creating a tremendous look!

10. Bake in the preheated oven for 55-65 minutes. You want the edges to be set while the center remains slightly jiggly.

11. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.

12. After the hour is up, refrigerate the cheesecake for at least 4 hours, or overnight if you can resist. This step is key to achieving the perfect consistency and flavor.

13. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let it sit for 1-2 minutes, then stir until completely smooth and glossy.

14. Pour the ganache over the chilled cheesecake, spreading it evenly over the top. The rich ganache adds an irresistible sheen and depth to the cheesecake.

15. Garnish with extra mini marshmallows while the ganache is still slightly warm. This adds a touch of whimsy and makes your dessert visually stunning.

16. Refrigerate the cheesecake for another 30 minutes to set the ganache. Once this time is up, slice and serve chilled, enjoying each decadent bite.

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