Classic s’mores are kicked up a notch in this decadent frozen dessert!
If you are using graham crackers, place crackers and sugar in a food processor. Pulse to break up the crackers and then process continuously until the crackers are crushed into a fine crumb, about 30 seconds.
Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. The mixture will be thick.
Use the bottom of a drinking glass or flat measuring cup and press the crumbs into the sides and bottom of pan. Try to make it uniform and as compact as possible. The crust will be thick.
Mix the cream cheese for about 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes.
Pour mixture into prepared graham cracker crust and place in the freezer for at least 2 hours, up to overnight. (If chilling overnight, remove cheesecake from freezer after 1 hour and secure with plastic wrap.)
When ready to serve, remove cheesecake from the freezer. Using a sharp paring knife, run the knife between edge of the springform pan and graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall down.
Place cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle.
Place cheesecake, that is covered in marshmallows in oven that has been set to BROIL.
Leave cheesecake in oven for 1-2 minutes, or until marshmallows start to brown and melt together.
Remove from oven and carefully transfer cheesecake to serving plate.
Optional: Sprinkle cheesecake with remaining graham cracker crumbs.