– 2 ½ cups Graham cracker crusts fine crumb – ¼ cup Brown sugar packed light or dark – 7 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ½ cup Hot chocolate mix about 2 packets no marshmallow – ½ cup Sour cream room temperature – ½ cup Semi-sweet chocolate chip – ¼ cup Heavy cream – 2 teaspoon Pure vanilla extract – 3 Large eggs room temperature – 1 cup Semi-sweet chocolate chip – ½ cup Heavy cream – 1 cup Heavy cream – 2 tablespoon Powdered sugar – ½ teaspoon Pure vanilla extract – Mini marshmallows for decoration – Mini chocolate chips for decoration – Crushed candy canes for decoration
Preheat oven to 325°F. A baking non-stick pan sprays a springform pan. Apply a 9-inch parchment circle to the bottom and spray again.Mix melted butter, brown sugar, and food processor-fine graham cracker crumbs.
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Put crumbs in pan. Press the crumbs halfway up the edges of the pan. Compact crust with measuring cup back.Bake 10 minutes. Then let cool.
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Mesh sifters separate marshmallows from hot chocolate.Stand mixer beat cream cheese for 1 minute on medium-high. Bowl scrape. Mix sugar and hot chocolate. Beat 1 min. Scrape basin and stir until mixed.
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In a small dish, place chocolate chips. Medium-low heat heavy cream in a saucepan. Heat to steam. Cover chocolate chips with hot cream. One minute, 30 seconds. Stir until smooth.Add sour cream, chocolate ganache, and vanilla.
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Medium-stir until smooth. Put eggs one at a time on low. Scrape bowl halfway through egg mixing.Pour cheesecake batter into springform pan.Both water bath procedures are here. They roast in large pots.
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Bake 60–80 min. Bake the cheesecake until the edges are firm and the center jiggles. Keep cheesecake in oven for 30 minutes after turning off and opening door. Let it cool slightly.Cool cheesecake on rack. Cool fully.
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Refrigerate foil-wrapped pan. Rest 6 hours or overnight.Remove cheesecake pan and parchment circle from fridge. Put chocolate chips in a small basin. Heat heavy cream in a pot on medium-low. Heat steam. Cover chocolate chips with heated cream. Minute, 30 seconds.
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Stir chocolate to velvet. Keep ¼ of chocolate for drizzling. Cover cheesecake with remaining chocolate. Use an offset icing spatula to drop chocolate over cheesecake. Smoothly spread.Chill cheesecake for 3 minutes to set chocolate.
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Ten minutes in freezer for metal bowl and whisk attachments.Add vanilla, powdered sugar, and heavy cream to cool basin. Mix cream on high until firm peaks form.
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Pipe whipped cream on cheesecake. Wilton 1M tip. Top with mini marshmallows, chocolate chips, and crushed candy canes. On top, drizzle chocolate. Place in fridge.
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