Preparation

• Preheat your oven to 325°F (160°C).
• In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form an even layer.
• Place the crust in the preheated oven and bake for about 10 minutes. Remove and let it cool while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually add in 1 cup of sugar and mix until fully incorporated.
• Mix in the vanilla extract. Then, one at a time, add the eggs, beating well after each addition to ensure a smooth batter.
• Add the sour cream to the mixture and beat until everything is well combined.
• Gently fold in the semi-sweet chocolate chips to the cheesecake batter.
• Pour the cheesecake filling over the cooled crust, spreading it evenly.
• Bake in the oven for about 1 hour, or until the center is set and slightly jiggles when gently shaken.
• Remove the cheesecake from the oven. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight for the best results.
• Once the cheesecake is set, preheat your broiler. Spread the mini marshmallows on top of the cheesecake and broil for about 1-2 minutes, keeping a close eye until they are golden brown.
• Remove from broiler and drizzle chocolate syrup over the marshmallows. Sprinkle additional graham cracker crumbs on top for garnish.