No-Bake S'mores Cheesecake

Ingredients:

• 2 heaping tablespoons of sugar
• 200 g graham crackers (about 14 crackers)
• 110 g unsalted butter, melted
• 1 packet (7 g) gelatin powder (about 2 and 1/4 tsp)
• 900 g of cream cheese, room temperature
• 2 packs of 450 gr. cream marshmallows
• 3 milk chocolate bars, 43g each, such as Hershey's
• 3 cups (about 110 g) mini marshmallows
• Special equipment: kitchen burner

Preparation:

1. Spray a 9-inch springform pan with cooking spray.
2. In a food processor, combine the sugar and 170g (12 graham cracker sheets) and process until fine crumbs form. Add the butter and pulse until the crumbs are completely moistened. Pour the mixture into the prepared pan and press firmly into the bottom. Refrigerate while you prepare the filling.
3. Pour 1/4 cup cold water into a small microwave-safe bowl, add the gelatin, and let sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously, until the water is very hot and the gelatin is completely dissolved, about 45 seconds total. Let cool completely to room temperature.
4. In a large bowl, combine the cream cheese, marshmallow cream, and a pinch of salt, then beat with a mixer until smooth. Add the cooled gelatin mixture and mix thoroughly. Spread the filling on the prepared crust, smoothing the surface with a silicone spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours or overnight.
5. Remove the film and place the cheesecake on a wire rack set over a baking sheet. Run a small offset spatula or knife around the edges of the cheesecake to loosen it from the sides of the pan, then open the lock and remove the outer ring. Smooth the edges of the cheesecake with a spatula or small knife.
6. Break 2 chocolate bars into small pieces and place in a medium bowl. Microwave in 15-second intervals, stirring occasionally, until the chocolate is completely melted, about 1 minute. Drizzle the melted chocolate over the cheesecake, then return to the refrigerator to set, about 20 minutes.
7. Arrange mini marshmallows on top of the cheesecake. Toast them with a kitchen propane torch, then break the remaining graham crackers and chocolate bar into large pieces and stick them vertically into the marshmallow.
8. Let the cheesecake set for 15 minutes (to prevent the marshmallows from being too sticky when slicing), then slice and serve immediately.