Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment and lightly grease the sides.

Mix the 2 1/2 cups graham cracker crumbs with 1/4 cup sugar in a bowl until evenly combined.

Pour in 1/2 cup melted unsalted butter and stir until the crumbs hold together when pressed.

Press the mixture into the bottom and slightly up the sides of the pan using the bottom of a spoon for an even, compact layer.

Bake the crust for 10 minutes until the edges look set and the aroma turns to toasted butter. Let it cool while you make the filling.

With a stand mixer or hand mixer, beat 24 oz softened cream cheese until smooth and free of lumps. Scrape the bowl to keep it glossy and even.

Add 3/4 cup granulated sugar and 1 tsp vanilla extract. Beat until the mixture is glossy and almost ribbon-like when the beaters lift.

Add the eggs one at a time, mixing each until incorporated but do not overbeat. Stop when the batter looks smooth and a little silky.

Gently fold in 4 oz chopped dark chocolate into the batter. Stir just until streaks of chocolate remain.

Fold in 1 cup mini marshmallows so they stay fluffy and suspended in the batter.

Pour the batter into the cooled crust and smooth the top with a spatula.

Bake at 325°F (163°C) for 45 to 55 minutes. The center should have a slight wobble.

Turn off the oven and let the cheesecake rest inside with the door cracked for 30 minutes.

Remove from the oven and cool fully on a wire rack for at least 2 hours before chilling.

Once cooled, sprinkle the remaining 1/8 cup graham crumbs, 2 oz chopped dark chocolate, and 1 cup mini marshmallows across the top.

Toast the marshmallows with a kitchen torch or under a high broiler for 30 to 60 seconds.

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