2 1/4 c. graham cracker crumbs (about 36 squares)
1/3 c. sugar
1/2 c. butter, melted

Filling:

1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla extract
3 eggs
1 c. miniature semi-sweet chocolate chips
1 c. miniature marshmallows

Topping:

1 c. miniature marshmallows
1/2 c. semi-sweet chocolate chips
1 tbsp. shortening

In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 1 3/4-inch up the sides of a greased 10-inch spring-form pan; set aside. In a mixing bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust.

Bake at 325°F for 40 to 45 minutes or until center is almost set. Sprinkle with marshmallows.

Bake 4 to 6 minutes longer or until marshmallows are puffed.

Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over marshmallows. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.