Instructions

1. Prepare 9-inch springform pan by lining the bottom with a piece of parchment paper. Set aside. Fill broiler pan with about 1-2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 325°F.
2. To make crust, blend graham crackers in food processor until fine. Pour in melted butter and sugar, pulse several times until combined. Press crust into bottom and slightly up the sides of a 9-inch springform pan. Set aside.
3. For the filling, beat cream cheese and sugar for about 2 minutes. Add in sour cream and vanilla and beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
4. Slowly add eggs, one at a time until mixture is smooth. Do not over beat. Pour into prepared crust and place cheesecake pan into the middle of the oven.
5. Bake 70 minutes in a 326 degree oven. Turn off oven, crack door open, and let sit undisturbed for about 15 minutes. Remove from oven and run a sharp knife gently along the edges to separate the cheesecake from the pan. Allow to cool on counter (in pan) for about 30 minutes, then place (in pan) in refrigerator for about 6-8 hours (or overnight).
6. Top cheesecake with marshmallow cream, spreading gently to about ½ inch from the edges.
7. For the ganache, add chocolate morsels and heavy whipping cream to glass bowl. Microwave for 45 seconds, remove and whisk until smooth. Slowly pour over the marshmallow, and spread evenly, covering ALL the marshmallow to the edges. Top with mini marshmallows and pieces of candy bar, if desired. Store in refrigerator until ready to enjoy.