2 cups full fat brick cream cheese, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 + 1/4 cups whipping cream
3/4 cup milk chocolate chips
1 - 2 cups mini marshmallows
Prepare a 23 centimeter spring form pan by spraying the bottom and sides with non-stick cooking spray and line the sides with a collar of parchment paper.
For the crust, stir together the graham cracker crumbs, powdered sugar, and melted butter until well combined. Transfer the crust mixture into the prepared spring form pan and firmly and evenly press the mixture into the bottom of the pan. Pop the crust into the fridge to firm up while you prepare the filling.
For the filling, whip together the cream cheese and sugar until light and fluffy. Whip in the vanilla and set aside. In a separate bowl, whip 1.5 cups of the whipping cream to still peaks then fold into cream cheese mixture in three additions. Spoon the filling on top of the crust and smooth it out into an even layer. Set the cheesecake in the fridge while you prepare the chocolate topping.
For the topping, heat the remaining 1/4 cup of whipping cream in the microwave just until hot. Pour the hot cream over the chocolate chips and allow it to sit for a minute or two then slowly stir the mixture until well combined. Allow the chocolate mixture to cool to room temperature then pour it over the cheesecake. Scatter the top with the miniature marshmallows and place the cheesecake in the fridge for at least six hours to firm up.
When ready to serve, toast the marshmallows using the brûlée torch then slice with a warm knife.