1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar. Stir them together until they’re well mixed.
• Pour the melted butter into the crumb mixture and stir until the crumbs are evenly coated. The butter helps the crumbs stick together to form a solid base.
• Press this mixture firmly into the bottom of a 9-inch springform pan, making sure the crumbs cover the entire bottom. Use the back of a spoon or your hands to pack it down tightly.
• Bake the crust for 8-10 minutes until it’s lightly golden. This will help it set and form a crunchy base for the cheesecake. Once done, set it aside to cool.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This should take about 1-2 minutes.
• Gradually add the sugar to the cream cheese, mixing until fully incorporated.
• Add the sour cream, vanilla extract, and salt to the mixture. Stir until everything is well combined. The sour cream helps create a rich, tangy flavor that balances out the sweetness.
• Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. You can do this at a low speed to avoid overmixing. Overmixing the eggs could cause cracks in your cheesecake.
• Gently fold in the mini marshmallows and mini chocolate chips. These will melt slightly during baking, adding pockets of gooey marshmallow and chocolate goodness throughout the cheesecake.
• Pour the cheesecake filling over the cooled graham cracker crust. Spread it evenly with a spatula.

3. Bake the Cheesecake:

• Bake the cheesecake in the preheated oven for 60-70 minutes. The edges should be set, but the center should still be a little jiggly when you gently shake the pan.
• Turn off the oven and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks from forming as it cools.
• After the hour, remove the cheesecake from the oven and let it cool completely at room temperature.
• Once it has cooled, refrigerate the cheesecake for at least 4 hours or, ideally, overnight. This allows the flavors to develop and the texture to firm up.

4. Prepare the Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don’t let it boil.
• Remove the saucepan from the heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to allow the chocolate to melt.
• Whisk the mixture until it’s smooth and glossy. The ganache should have a velvety texture.
• Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

5. Top with Toasted Marshmallows:

• Arrange jumbo marshmallows on top of the ganache, leaving a little space between each one. You’ll want the marshmallows to have room to expand as they toast.
• Use a kitchen torch to toast the marshmallows until they’re golden brown and crispy on the outside. If you don’t have a kitchen torch, you can also broil them in the oven for 1-2 minutes, but keep a close eye on them so they don’t burn!