John Egan’s Big World Pub & Grill
Graham Cracker Crust Ingredients
1/2 pound butter, melted
8 cups graham cracker crumbs
1/2 cup maple syrup
Mix ingredients until mixture is moistened all the way through.
Press the crumb crust into a spring form pan, pressing the crumbs up the sides as well.
Chocolate Ganache Ingredients
8 oz. chocolate
3/4 cup heavy cream
Melt over double boiler.
Spread evenly on top of the crust.
2 cups cream cheese (14 oz.)
1 cup sugar
2 cups sour cream
3 tablespoons cornstarch
1 1/2 teaspoons vanilla
1 cup mini marshmallows
Cream sugar and cream cheese until mixture is smooth. Gradually add eggs, sour cream, cornstarch, and vanilla. Mix until smooth. Reserve a cup of filling for the chocolate swirl (below).
Mix mini marshmallows into remaining filling, and pour into pan.
Chocolate Swirl Ingredients
3 tablespoons cocoa
1 tablespoon sugar
1 tablespoon water
1 cup reserve filling
Chocolate Swirl Preparation
Whisk in cocoa, sugar, and water with 1 cup of filling.
Pour into rest of cheesecake and swirl with a spoon.
Cook cheesecake at 325 degrees F or minimum 1 1/2 hours, until toothpick comes out clean.
Let cool slowly outside fridge for about an hour.