Marshmallow Cheesecake - cooking recipe

Ingredients

Crust
1/3 cup butter
1 3/4 cups animal cookies, crushed
Filling
12 ounces marshmallows, cut up
1/3 cup cream or 1/3 cup milk
16 ounces cream cheese
2 tablespoons lemon juice
1 cup whipping cream, whipped
Garnish
2 ounces semisweet chocolate, melted

Preparation

Grease a 9 inch spring form pan.
Crust: Melt butter and combine with crushed cookies.
Press into prepared pan.
Set aside.
Filling: Combine milk or cream and marshmallows in a saucepot over low heat, and melt.
Stirring all the while.
Remove and cool.
Beat cream cheese and lemon juice in a large bowl.
Blend in the cooled marshmallow/ cream mixture until smooth.
Fold in the whipped whipping cream.
Spoon into crust.
Chill 3 hours or until set.
Melt chocolate if desired and drizzle over the top of cake in a pretty pattern.
Serve.
If desired you may fold in along with the whipping cream, some fresh cut strawberries, or fresh raspberries... or fresh diced peaches, or pineapple...the choice is yours.
Then spoon into the shell and chill until set.
Serve.