Ingredients
For the Crust:
2 1/4 cups (302g) graham cracker crumbs (about 17 full-sheet graham crackers)
5 tbsp (65g) sugar
1/8 tsp salt
10 tbsp (140g) unsalted butter, melted
For the Filling:
24 oz cream cheese, room temperature
1 cup (207g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
1 cup (230g) sour cream
1/2 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups (78g) mini marshmallows
3 oz (about ½ cup) semi-sweet chocolate chips
5 tbsp (75ml) heavy whipping cream
Topping:
45–50 large marshmallows, for topping
3 oz (about ½ cup) semi-sweet chocolate chips
5 tbsp (75ml) heavy whipping cream
Graham cracker crumbs, for sprinkling
Directions
1. Make the Crust:
Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides lightly.
Combine the graham cracker crumbs, sugar, and salt with the melted butter, mixing well.
Press this mixture firmly into the prepared pan and bake for 10 minutes. Allow to cool afterward.
2. Make the Cheesecake:
Lower the oven temperature to 300°F (148°C).
In a large bowl, beat together the cream cheese, sugar, and cocoa powder until smooth.
Blend in the sour cream and vanilla extract, then add eggs one at a time, mixing just enough to incorporate.
Start with a layer of mini marshmallows at the bottom, pour over melted chocolate chips mixed with cream, then gently add the cheesecake batter on top.
Bake in a water bath for 1 hour 20-30 minutes, or until set.
Turn off the oven and let the cheesecake cool inside with the door closed, then refrigerate.
3. Add the Topping:
Once chilled, arrange the large marshmallows over the top of the cheesecake.
Broil briefly until the marshmallows are golden brown (watch closely to avoid burning).
Melt the remaining chocolate chips with the heavy cream and drizzle over the marshmallows. Sprinkle with graham cracker crumbs for that final touch.