Equipment Needed

• 10" Springform Pan
• Heavy Duty Tin Foil
• Stand Mixer
• Roasting Pan
• Kitchen Torch

Directions

Graham Crumb Crust

• Heat oven to 350°. Spray a 10" springform pan with oil and cover the bottom and outer edges with heavy tin foil in preparation for a water bath. Make sure water will not be able to get inside the tin foil. Mix the graham crumbs and melted butter and then press into the bottom of the pan. Bake 10 minutes then set aside. 
  

Cheesecake

• Melt 3/4c chopped chocolate and set aside to cool. Using a stand mixer and paddle attachment, or a medium bowl and hand blender, whip the cream cheese until all the lumps are gone. Add the sugar and whip again then scrape down the bowl. Mix in the sour cream. Next add the eggs one at a time, scraping down after each addition. Add the vanilla, sift in cocoa, cornstarch and salt. Slowly pour in the melted chocolate until just combined. Pour into crust.

Baking

• Set the cheesecake into a roasting pan and add boiling water to the pan until it comes 1 inch up the sides of the springform. Check out my Cheesecake Tips for more details on how to use a water bath and so much more! Bake for 50-60 minutes. The outer edge will be puffy but the middle will still look a bit jiggly. Turn off the oven and prop the door ajar with a wooden spoon. Allow the cheesecake to rest for 1 hour before pulling it out. Leave it on the counter until it comes to room temperate before refrigerating. 

Ganache

• To make the ganache layer melt the heavy cream, 1c chopped bittersweet chocolate and white sugar. Pour over the top of the cheesecake once the cake has been refrigerated for a few hours. Let the ganache set for 2 hours.
• Keeping the springform pan edge on, place the marshmallows around the edge of the cake. Use a kitchen torch to toast the marshmallows. Remove the springform pan edge, serve and enjoy!