mississippi mud cheesecake

How To Make mississippi mud cheesecake

• 1

  Preheat oven to 300F. Wrap outside bottom and side of 9 inch springform pan with heavy duty foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray.
• 2

  Make crust: In medium bowl, mix crust ingredients with fork until crumbly. Press mixture onto bottom of pan. Bake at 300F for 12 minutes or until set. Cool crust 10 minutes.
• 3

  Make filling: In large bowl, beat cream cheese, 1 1/4 cups sugar, flour, and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time, just until blended. Beat in melted chocolate. Pour over crust.
• 4

  Bake 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Sprinkle with marshmallows. Cool in pan on cooling rack 30 minutes. Sprinkle with pecans,
• 5

  In small microwavable bowl, microwave frosting uncovered on HIGH 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.
• 6

  To serve, run small metal spatula around edge of pan; carefully remove foil and sides of pan.
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