Summer’s End Marshmallow Cheesecake

2¼ cups graham cracker crumbs (see note)

5 tablespoons sugar

⅔ cup butter, melted

2 packages (8 ounces each) light cream cheese, softened

¾ cup sugar

1 cup light sour cream

1 teaspoon vanilla extract

15 ounces marshmallows (not minis or jumbos)

⅔ cup milk

1 cup heavy whipping cream, very cold

Coat bottom of 9-by-13-inch baking pan with nonstick spray or shortening.In medium bowl stir graham crumbs with 5 tablespoons sugar; add melted butter and stir to coat. Reserve frac12; cup mixture and firmly press remaining crumbs into bottom and frac12; inch up sides of pan. Set aside.In large mixing bowl beat cream cheese and frac34; cup sugar until smooth, about 1 minute. Add sour cream and vanilla extract. Beat 1 minute on medium speed, scraping bowl well. Set aside.In large pot over medium heat, stir the marshmallows with the milk over medium heat, stirring constantly until the marshmallows melt. When the marshmallows are almost melted, use a whisk to smooth mixture. Do not boil or burn. Transfer mixture to a large, heat proof bowl to cool 5 minutes at room temperature.While marshmallow mixture cools, whip 1 cup heavy cream at high speed until firm peaks form. Cover and chill.Add melted marshmallows to cream cheese mixture and beat on low speed for 30 seconds. Scrape bowl well. Mixture will thicken. Stir in #8531; of the whipped cream to lighten. Scrape well. Gently fold in remaining whipped cream until incorporated.Pour over crust and smooth top. Cover and chill 1 hour. Remove wrap and sprinkle reserved crumbs around edges of cheesecake. Cover and chill 6 hours or overnight before cutting. Store tightly covered in refrigerator. Cheesecake keeps up to 1 week well chilled.Serves 24.Baker#146;s hint: Cinnamon grahams can be used. Reduce sugar to 3frac12; tablespoons for crust.@Recipe nutrition:Nutritional values per serving: 255 calories, 13 g fat (8 g saturated), 32 g carbohydrates, trace amount fiber, 4 g protein, 40 mg cholesterol, 173 mg sodium.