Cup of Yum
1. Preheat oven to 325. Spray a 9" springform pan with nonstick spray. Set aside.

Crust:

Cup of Yum
1. Combine graham cracker crumbs and sugar in a large bowl. Slowly add butter until crust is desired consistency - it should hold together, but not be soupy from too much butter. Press crust into the bottom of your springform pan. I also pressed mine all the way up the sides. You can make a super thick bottom crust, or also have it go up the sides - your choice.

Ganache:

1. Heat chocolate and cream over a double broiler (or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top). Stir constantly until chocolate is fully melted. Remove from heat and let cool just slightly so it thickens just a touch, about 3-5 minutes. Pour ganache over prepared crust.

Cheesecake:

1. Beat cream cheese and sugar until smooth. Add eggs one at a time until each is fully combined. Add vanilla. Pour cheesecake mixture over prepared crust and bake until just set, about 50-60 minutes. There should be no jiggle left to the cheesecake, and when you press lightly on the top, it should easily come back up.
2. Cool completely then refrigerate for at least 4 hours or up to overnight.

Marshmallow Topping:

1. Either use a double broiler, or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top. Whisk egg whites, sugar and cream of tartar constantly until sugar is completely dissolved.
2. Transfer to stand mixer with the whisk attachment. Beat on low and gradually increase speed to high, beating until stiff peaks form. The frosting should stand on the whisk attachment when removed.
3. Generously spread frosting over your cheesecake. Torch with a kitchen torch if desired, and serve.