Combine graham cracker crumbs, sugar and butter together in a bowl. Mix until combined and the mixture sticks together.
Press the mixture in an even layer on the bottom of a 6 inch springform pan, and halfway up the sides.
Bake for 6 minutes, then remove from the oven and set aside.
For the Cheesecake:
Beat the cream cheese in a mixer on medium speed for 2 minutes. Add in the sugar and beat for 1 minute more.
Then add in the egg, vanilla, cornstarch and sour cream and mix for another 2 minutes.
Pour on top of the prepared crust.
Bake for 35 minutes.
Turn off the oven and prop open the door. Allow the cheesecake to cool in the oven for 1 hour.
Remove cheesecake from the oven and transfer to the refrigerator for 2 hours.
Melt the hot fudge topping and spread over the top of the chilled cheesecake. Sprinkle graham cracker crumbs on top.
Add marshmallows on top and lightly torch with a kitchen torch.
Add Sugar Skull Marshmallows on top.
Cheat: Buy a store-bought 6-inch cheesecake and decorate.No Kitchen Torch? Turn the oven on broil and place the cheesecake in a oven-safe dish. Broil until marshmallows are toasted. Watch carefully! Marshmallows can burn in 30 seconds or less.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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