This is a classic cheesecake in my family. The recipe originated in a Taste of Home magazine years ago. It’s been popular with us ever since! 

Crust:
1 1/2 c. graham cracker crumbs
½ c. melted butter or coconut oil

Directions:
Mix and pat into springform pan. Wet hands if needed to keep from getting crumb-filled fingers. Bake at 350 degrees for 15 minutes. Set aside. Reduce oven to 300 degrees.

Filling:
3 pkgs. cream cheese
1 c. sugar or coconut sugar (can be reduced if desired)
Blend well, then add:
2 eggs
Fold in:
½ c. mini marshmallows
½ c. mini chocolate chips

Directions:
Bake for 1 hour at 300 F.
I also add a 9×13 pan filled with about an inch of water to the oven, underneath the cheesecake. The steam from the water keeps the cheesecake super creamy. Remove from oven, add:
1 c. mini marshmallows Top with chocolate pieces and graham crackers.
Let cool on counter for about 1 hour. Use knife to loosen edges from pan. Leave the edge on, cover with plastic wrap, and refrigerate overnight.