1. Prepare the Crust:

Start by preheating your oven to 325°F (163°C). This ensures that your oven is hot and ready to go when you’re ready to bake the crust. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix the ingredients together until the crumbs are evenly coated and moist. The butter acts as a binder, making sure the crumbs hold together when pressed into the pan. Once the mixture is ready, transfer it into a 9-inch springform pan. Press the crumb mixture firmly into the bottom of the pan to form an even layer. A flat-bottomed glass or measuring cup works well for this. Bake the crust for 8-10 minutes, or until it’s lightly golden and fragrant. Once it’s done, set the crust aside to cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

While the crust is cooling, it’s time to make the filling. In a large mixing bowl, beat the softened cream cheese using an electric mixer. Start on low speed and gradually increase to medium. You want the cream cheese to be smooth and creamy without any lumps. Once the cream cheese is smooth, gradually add the granulated sugar. Mix until the sugar is fully incorporated into the cream cheese. Then, add the sour cream, vanilla extract, and salt. Beat the mixture until it’s smooth and well-combined. The sour cream helps add creaminess and a slight tang to the cheesecake filling, which balances out the sweetness of the sugar. Next, add the eggs one at a time, beating on low speed after each addition. It’s important not to overmix the eggs, as this can cause the cheesecake to crack while baking. Once the eggs are incorporated, gently fold in the mini marshmallows and mini chocolate chips. The marshmallows will soften as the cheesecake bakes, adding a delightful texture and flavor throughout.

3. Bake the Cheesecake:

Now it’s time to pour the cheesecake filling over the cooled graham cracker crust. Make sure to spread the filling evenly with a spatula. Place the cheesecake in the preheated oven and bake for 60-70 minutes. You’ll know the cheesecake is done when the center is set but still slightly jiggly. This is perfectly normal and will give the cheesecake its creamy texture. If you overbake the cheesecake, it may dry out. Once it’s done, remove it from the oven and allow it to cool completely at room temperature. Once it has cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight if possible. Chilling the cheesecake allows the flavors to meld together and results in a smoother, creamier texture.

4. Prepare the Ganache:

To make the ganache, heat the heavy cream in a small saucepan over medium heat. You want the cream to start simmering, but not to boil. Once it reaches a simmer, remove it from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate, then whisk the mixture until it’s smooth and glossy. The ganache should have a rich, silky texture. Allow the ganache to cool slightly before pouring it over the chilled cheesecake. The ganache will firm up as it cools, creating a beautiful shiny layer on top of the cheesecake.

5. Top with Toasted Marshmallows:

Once the ganache has set, it’s time for the fun part—topping the cheesecake with toasted marshmallows. Arrange jumbo marshmallows on top of the ganache, leaving some space between them to allow for expansion. Using a kitchen torch, carefully toast the marshmallows to your desired level of doneness. If you don’t have a kitchen torch, you can broil the marshmallows in the oven for 1-2 minutes. Just be sure to keep an eye on them, as they can burn quickly under the broiler. Once the marshmallows are toasted, your cheesecake is ready to serve.