Instructions for Graham Cracker Crust

Cup of Yum
1. Grease and line a springform pan with parchment paper.
2. In a medium bowl mix together the graham cracker crumbs and sugar. Then add the butter until you have a coarse packable crumb.
3. Pour this into the lined pan and press to form the crust. The mixture should go about 1.5"-2" up the side of the tin. Pack this in firmly with your hand.
4. Place the crust in the freezer to chill while you make the filling.

Instructions for Cheesecake Filling

1. Using a double boiler, melt the chocolate and set aside.
2. In a small bowl mix together the powdered icing sugar and cocoa.
3. In a large bowl, beat the cream and slowly add the icing sugar/cocoa mixture in a few additions. Continue beating until stiff peaks form.
4. In a separate large bowl, whisk together the cream cheese, crème fraîche, caster sugar and vanilla until well combined and glossy.
5. Add the melted chocolate to the cream cheese mixture and whisk through.
6. Add the whipped cream to the cream cheese mixture and fold to incorporate, avoiding overmixing.
7. Pour this mixture into the prepared crust and smooth.
8. Place into the refrigerator to chill for at least 4 hours, or ideally overnight.

Instructions for Serving

1. To serve, once thoroughly chilled, remove from the springform pan and slice the cheesecake.
2. Top with a dollop of marshmallow fluff (a heaping tablespoon or two) and char this lightly with the kitchen torch.