Add parchment paper or grease an 8” pie plate. Set aside a large roasting pan.

Crush or use a processor to make graham cracker crumbs. In a small bowl, combine crumbs, brown sugar, melted butter, and vanilla.

Spread crumb mixture into the bottom of the pie plate, pressing down to compact it on the bottom and up the sides.

Sprinkle a handful of chocolate chips and marshmallows across the crust and set aside

With an electric mixer, beat the cream cheese on medium-high until smooth and fluffy, approx. 2-4 minutes. Make sure to scrape the sides.

Add corn starch, sugar, eggs, sour cream, vanilla and ½ c. heavy cream and beat until mixed well.

Pour cheesecake over crust and place the pie plate into a large roasting pan.

Fill roasting pan halfway up with water and bake for 60 minutes. Once edges are just barely beginning to brown, remove from oven and allow to cool. Chill 1+ hour.

Meanwhile, in a small pot add the remaining ¼ c. of heavy cream and heat until just boiled.

Remove from heat and add chocolate and mix until smooth.

Allow to cool approx. 30secs – 1 minute, then pour ganache over chilled cheesecake and spread to cover the top.

While ganache is still warm, add a marshmallows to make a heaping mound on top.

When ready to serve, broil for 15-30 seconds on high or until marshmallows are browned and toasty.

Serve warm for toasty marshmallows, or refrigerate and serve cold, but marshmallows may lose some of their crispy fire-roasted shell