Cheesecake with Graham Cracker Base and Marshmallow Topping

Ingredients:

• 2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup marshmallow fluff

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a medium bowl, mix together Graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth. Gradually mix in sugar and vanilla extract.
4. Add eggs one at a time, beating well after each addition.
5. Pour the mixture onto the prepared crust and smooth the top with a spatula.
6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Remove from oven and let cool for 15 minutes.
8. Spoon marshmallow fluff onto the surface of the cheesecake and spread it out evenly.
9. Return the cheesecake to the oven and bake for an additional 5-10 minutes until marshmallow is slightly golden and puffy.
10. Remove the cheesecake from the oven and let cool completely.
11. Refrigerate for at least 2 hours or overnight before serving.