2 1/4 cups graham cracker crumbs (about 17 full sheet graham crackers)

5 tbsp sugar

1/8 tsp salt

10 tbsp unsalted butter, melted

24 oz cream cheese, room temperature

1 cup sugar

3/4 cup natural unsweetened cocoa powder

1 cup sour cream

1/2 tsp vanilla extract

4 large eggs, room temperature

1 1/2 cups mini marshmallows

3 oz semi-sweet chocolate chips (for filling)

5 tbsp heavy whipping cream (for filling)

45–50 large marshmallows

3 oz semi-sweet chocolate chips (for topping)

5 tbsp heavy whipping cream (for topping)

Graham cracker crumbs (for garnish)

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Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl. Press mixture into the prepared pan and bake for 10 minutes. Let cool. Wrap the outside of the pan with aluminum foil for a water bath.
Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth. Add sour cream and vanilla, mixing gently. Add eggs one at a time, mixing slowly until just combined.
Spread mini marshmallows evenly over the crust.
Melt 3 oz chocolate chips and 5 tbsp cream together until smooth, then pour over marshmallows.
Spoon cheesecake batter over marshmallows and chocolate layer. Place the pan in a larger pan filled with hot water (water bath) and bake for 1 hour 20–30 minutes, until the center is set but slightly jiggly.
Turn off the oven, leave cheesecake inside for 30 minutes, then crack the oven door for another 30 minutes.
Remove from oven, cool completely, then refrigerate for 5–6 hours or overnight.
For the topping, arrange large marshmallows on top of the chilled cheesecake. Bake at convection for 5–10 minutes until puffy, then broil for 2–3 minutes until golden brown.
Melt remaining 3 oz chocolate chips and 5 tbsp cream together until smooth, then drizzle over the toasted marshmallows. Sprinkle with graham cracker crumbs.
Serve warm for a gooey texture or chilled for a firmer slice.

For extra gooey texture, microwave slices for 10–15 seconds before serving.
You can swap semi-sweet chocolate with milk or white chocolate for a flavor twist.
Store covered in the refrigerator for up to 4–5 days.
To freeze, omit topping, wrap tightly, and store up to 3 months. Thaw overnight in the fridge before adding toppings.
Use a water bath for a creamier cheesecake and to prevent cracking.
For a smoky flavor, use smoked sea salt in the crust.