Crust

1. Lightly grease a 9-inch springform pan and set aside. Preheat oven to 325F/163C. In a food processor crush the graham crackers mixing until a fine crumb. Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.
2. Dump the crumbs into the pan and press into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes to set the crust then set aside to cool while you prepare the filling.

Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for 2 minutes at low-medium speed.
2. Add heavy cream, sour cream, and vanilla bean paste mixing on low-medium speed until fully combined. Add in the eggs and egg yolks one at a time, and mix until just combined you do not want to overmix the batter. You should have a creamy batter with no lumps. Gently fold in the mini chocolate chips and mini marshmallows. Pour into the crust. Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
3. Bake for 60 to 70 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C. Turn the oven off and let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and let it cool on the counter on a wire rack for another hour. Then wrap with plastic wrap and chill in the fridge for at least 8 hours, ideally overnight. 

Chocolate Ganache

1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set for 5- 10 minutes.

Assembly

1.  Make whipped cream and pipe whipped cream all over the cheesecake. Chill in the refrigerator until ready to serve.
2. To toast the marshmallows, You can place the mini marshmallows on a sheet pan and use a kitchen torch to toast them or put them in the oven on broil watch carefully so they don't burn.
3. When ready to serve add crushed graham crackers, mini chocolate chips and mini marshmallows on top. 
4.  Use a knife dipped in hot water then wipe dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days.