Preheat the oven to 350°F (175°C).

In a food processor, pulse the graham crackers until they form fine crumbs (or crush them by hand).

Add the melted butter to the crumbs and mix well using the food processor.

Press the mixture into the bottom and up the sides of a 9-inch springform pan, compacting the crumbs as much as possible.

Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 325°F (165°C).

In a stand mixer or with a hand mixer, beat together the cream cheese and granulated sugar on medium speed until creamy and smooth (about 2-3 minutes).

Mix in the sour cream, vanilla extract, and salt until well combined.

Crack the eggs into a small bowl and whisk lightly to break up the yolks. Gradually add a quarter of the eggs to the cream cheese mixture, mixing on low speed until combined. Repeat with the remaining eggs, mixing only until each addition is incorporated. Be careful not to overmix to avoid cracks in the cheesecake.

Gently fold in the miniature marshmallows and chocolate chips using a rubber spatula. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.

Wrap the springform pan in three layers of aluminum foil, or place the 9-inch springform pan inside a 10-inch cake pan to create a "pan-in-pan" water bath.

Pour the cheesecake batter into the prepared graham cracker crust.

Place the springform pan into the larger pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F for 70 minutes, or until the edges are set and the center of the cheesecake jiggles slightly (about 3-4 inches in diameter in the center).

Turn off the oven, open the door slightly, and let the cheesecake cool in the warm oven for 30 minutes.

After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour.

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on 50% power for 1 minute, then stir. Repeat the process until the mixture is smooth and no lumps remain.

Let the ganache cool for 5 minutes, then pour it onto the cooled cheesecake, spreading it evenly with an offset spatula. Reserve a small amount of ganache for drizzling.

While the ganache is still soft, gently press jumbo marshmallows on top of the cheesecake, leaving a small border around the edges.

Use a kitchen torch or broil in the oven to toast the marshmallows until golden brown and puffy.

Drizzle the reserved ganache over the toasted marshmallows.

Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to set.

Once set, slice and serve the cheesecake.