S'mores Mini Cheesecakes (Print Version)

# Ingredients:

→ For the crust

01 - 1 sleeve (9 cookies, 135 grams) graham crackers
02 - 4 tablespoons (56 grams) unsalted butter, melted

→ For the cheesecake

03 - 4 ounces (113 grams) semisweet chocolate, melted and cooled
04 - 8 ounces (227 grams) cream cheese, at room temperature
05 - 1/2 cup (100 grams) granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup (237 grams) heavy cream, at room temperature

→ For the marshmallow topping

08 - 2 egg whites
09 - 1/2 cup (100 grams) granulated sugar
10 - 1/8 teaspoon cream of tartar
11 - 1/2 teaspoon vanilla extract
12 - 1 Hershey's chocolate bar, broken into pieces

# Instructions:

01 - Thoroughly grease the cavities of a mini cheesecake pan with nonstick cooking spray. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1½ tablespoons in each. Firmly press into the bottom of each cavity (a small object like a shot glass or tart tamper makes easy work of this). Set aside.
02 - In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of bowl. Add in the vanilla and heavy cream, beating on low until combined, then increase speed to medium-high until thickened, about 1-2 minutes. Scrape down the sides and bottom of bowl. Pour in the cooled melted chocolate and mix on low until fully combined. Scrape down the sides and bottom of bowl.
03 - Divide the mixture among each cavity evenly. Lightly tap the pan on the countertop a few times to release any air bubbles. Using an offset spatula, smooth the tops of the cheesecakes. Cover with plastic wrap and place in the fridge until firm, at least 4 hours or overnight.
04 - In a small heat-proof bowl, add the egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl. Whisk constantly over medium heat until the sugar is dissolved and the whites are warm to the touch, 2 to 3 minutes. Check this by rubbing a little of the mixture between your fingers to see if you can feel any sugar granules, being careful to not touch the bottom of the bowl.
05 - Wipe the condensation from the bottom of the bowl, then transfer the egg mixture to an electric mixer fitted with the whisk attachment. Start beating on low speed then gradually increase to high, beating until stiff, glossy peaks form, about 5 to 7 minutes. Add in the vanilla and beat until combined.
06 - Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto each cheesecake. If desired, use a kitchen torch to lightly toast the marshmallow topping. Garnish with a piece of Hershey's bar. Return to the fridge until ready to serve.

# Notes:

01 - Cheesecakes are best served the day they are made but may be stored in an airtight container in the fridge for up to 2 days.
02 - A mini cheesecake pan is recommended for this recipe.

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