Prepare the Crust:

• Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
• Firmly press the mixture into the bottom of the springform pan to create an even layer. Bake for 8–10 minutes, then let it cool completely.

Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add sour cream, vanilla extract, and salt, mixing well.
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Gently fold in mini marshmallows and mini chocolate chips.
• Pour the batter over the cooled crust and smooth the top.

Bake the Cheesecake:

• Place the springform pan into a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly when shaken.
• Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour.
• Remove from the water bath and refrigerate for at least 6 hours, or overnight, to set completely.

Make the Ganache:

• Heat heavy cream in a small saucepan over medium heat until it just starts to simmer.
• Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Whisk until smooth and glossy.
• Pour the ganache over the chilled cheesecake, spreading evenly to the edges. Allow it to set for 15–20 minutes.

Add the Toasted Marshmallows:

• Arrange jumbo marshmallows on top of the cheesecake.
• Toast using a kitchen torch until golden brown and gooey, or place under a broiler for 1–2 minutes (watch closely to prevent burning).

Serve:

• Slice the cheesecake with a sharp knife dipped in hot water for clean cuts. Serve chilled or at room temperature.