Step 1

Spray a 9-inch baking pan with cooking spray and line with parchment paper.

Step 2

Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.

Step 3

Press the crumbs onto the bottom of the prepared pan to create the crust.

Step 4

Refrigerate crust for at least 30 minutes

Step 5

Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.

Step 6

Add the heavy whipping cream and beat for an additional 2 minutes.

Step 7

In a separate bowl, microwave the marshmallows on high heat for 30 seconds. Stir until melted.

Step 8

Add the vanilla extract to the marshmallows and stir to combine.

Step 9

Add marshmallow and vanilla mixture to the cream cheese mixture and beat until incorporated and smooth.

Step 10

Add the powdered sugar and beat until combined.

Step 11

Pour the cheesecake filling onto the prepared crust. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.

Step 12

Break apart chocolate bars and place in a heat-proof container.

Step 13

Heat heavy whipping cream to scalding hot and pour over the top of the chocolate.

Step 14

Let sit for 3 minutes. Stir until smooth.

Step 15

Pour ganache over the top of the chilled cheesecake layer.

Step 16

Return to refrigerator and let chill for at least 30 minutes.

Step 17

Top with marshmallows and place under broiler for 30 seconds or until marshmallows are golden. You could also use a torch or leave them as is.

Step 18

Slice into bars and serve.