Preheat your oven to 350°F (175°C). Crush graham crackers into fine crumbs and mix with melted butter and granulated sugar. Press into the bottom of a springform pan and bake for 8–10 minutes until golden. Let it cool.

Beat softened cream cheese with an electric mixer until smooth. Gradually add sour cream and heavy cream, mixing until combined. Fold in chopped marshmallows and chocolate chips.

Pour the filling into the cooled crust and bake for 50–60 minutes until edges are set and center is slightly jiggly. Cool to room temperature then refrigerate for at least 4 hours.

Prepare chocolate ganache by heating heavy cream and chocolate chips in a saucepan until smooth. Pour over the cheesecake and arrange mini marshmallows on top.

Using a kitchen torch, toast the marshmallows until golden brown, about 1–2 minutes. Cool slightly and slice to serve.