Preheat the oven to 325 degrees F. Prepare a 9" springform pan with non stick cooking spray. Wrap the bottom and sides of the outside of the pan in aluminum foil to prepare for the water bath later.

In a medium size mixing bowl combine graham cracker crumbs, melted butter and brown sugar.

Spread the mixture into the springform pan so that it is even and spread halfway up the sides.

Bake for 10 minutes and allow to cool completely.

Once the crust is completely cool, spread the mini chocolate chips and marshmallows on the bottom of the crust.

Beat the cream cheese with an electric mixer until fluffy. Make sure to scrape down the sides of the bowl as needed.

Once the cream cheese is light and fluffy, add the sugar and cornstarch and combine.

Beat the eggs into the mixture.

Next, add sour cream, vanilla extract and heavy cream and beat on medium speed until combined.

Evenly spread the cheesecake batter into the springform pan.

Create a water bath by placing the springform pan in a larger pan. I like to use a larger aluminum roaster. Add warm water until it reaches about halfway up the sides of the springform pan.

Bake the cheesecake for 85-95 minutes. It should jiggle slightly in the middle and the edges will be set. The cheesecake should not be jiggly everywhere. If it is still jiggly, bake for another 5 minutes. I normally start checking the cheesecake at 85 minutes.

Once the cheesecake has finished baking, turn off the oven and open the oven door halfway. Allow to stay in the oven for 10 minutes and then remove.

Allow to cool on the counter for 1 hour.

Turn the oven broiler on low.

Top the cheesecake with hot fudge. I suggest melting it for a few seconds in the microwave, so it is easier to pour on the cheesecake.

Spread the marshmallows evenly on top.

Place the cheesecake in the oven. Allow the marshmallows to broil until lightly golden brown. This will only take about 40 seconds. Oven times vary and I suggest watching very closely as you do not want to burn your marshmallows.

Allow to cool completely at room temperature. Place in the refrigerator for 4-5 hours.

Remove from the springform pan. Slice, serve and enjoy!