Elf’s Mini S’mores Cheesecakes With Marshmallow Topping

Preheat oven to 350°F. Prepare a standard muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs and melted butter. Divide evenly into prepared muffin tin (about 1 tablespoon) and press mixture firmly into each cup. Bake 5 minutes, then set aside.

In a large bowl, use an electric hand mixer to beat cream cheese until smooth. Add ¾ cup sugar, then mix until just combined. Add cocoa powder, 3 whole eggs, sour cream and 1 teaspoon vanilla; mix until just combined.

Spoon about 3 tablespoons cheesecake batter into each crust. Bake 20-25 minutes, until cheesecakes are set with just a slight jiggle in the center. Set aside to cool completely, then remove each cheesecake from the pan.

Fill the bottom of a double boiler with about 1” water. Bring to a simmer over low heat, then place 4 egg whites, 1 cup sugar and cream of tartar in the top of the boiler. Continuously whisk for 4 minutes. Mixture is done when it is frothy and smooth, then remove from heat.

Add 1 teaspoon vanilla and beat with an electric hand mixer for about 5 minutes, until stiff peaks form.

Pipe or spoon the meringue mixture over each cooled cheesecake. Toast with a kitchen torch until golden brown or broil on high for 1-3 minutes, until golden brown.

Serve and refrigerate leftovers up to 3 days.