Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Cheesecake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
5. Pour the mini marshmallows into the bottom of the crust.
6. Add the chocolate chips and heavy whipping cream to a medium sized bowl and heat in 20 second intervals, stirring well in between, until melted and smooth. Pour the chocolate mixture evenly over the marshmallows.
7. Pour the cheesecake batter evenly over the marshmallows and chocolate. To help the marshmallows and chocolate not move around and adjust too much, spoon the batter evenly over the top.
8. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. Bake for 1 hour and 20-30 minutes. The center should be set, but still jiggly.
10. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
11. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
12. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Add the Topping

1. When the cheesecake is chilled and firm, remove it from the springform pan and set on an oven safe platter. You could leave it on the bottom of the springform pan or place it on a baking sheet. You mainly need to remove the sides of the pan and loosen the cheesecake from the bottom so it’ll remove easily later.
2. Place the marshmallows upright on top of the cheesecake, covering it fully but leaving some space around the outer edge for the marshmallows to puff up and out or they’ll spread too much and fall down the sides of the cheesecake.
3. Place the cheesecake in the oven on convection bake for 5-10 minutes or until the marshmallows are puffy, then switch to broil for 2-3 minutes or until golden.
4. Remove the cheesecake from the oven and set aside to cool.
5. While it cools, add the chocolate chips for the topping and heavy whipping cream to a medium sized bowl and heat in 20 second intervals, stirring well in between, until melted and smooth.
6. Move the cheesecake to a serving plate, then drizzle with the melted chocolate. Sprinkle on some graham cracker crumbs.
7. The cheesecake can be served warm or cold, but I personally love the smores feel of it when it’s slightly warm after being toasted. The cheesecake won’t be hot throughout, but it’ll be just warm enough without losing its structure. The chocolate and marshmallows from the inside of the cheesecake will also be more melty this way.
8. Store the cheesecake covered in the fridge. Cheesecake is best if eaten within 4-5 days.