Crust
1/2 cup butter, melted
2 1/4 cups graham cracker crumbs
1/3 cup granulated sugar

Filling
16 ounces cream cheese, softened
1 can sweetened condensed milk
2 teaspoons vanilla extract
3 eggs
1 cup mini chocolate chips
1 cup miniature marshmallows

Topping
1 cup miniature marshmallows
1/2 cup chocolate chips
1 tablespoon butter

To make the crust: Combine melted butter, graham cracker crumbs and sugar. Press into the bottom of a 10-inch springform pan. Set aside.

To make the filling: In a large mixing bowl, beat cream cheese, sweetened condensed milk and vanilla until smooth. Add eggs and beat until combined. Stir in chocolate chips and marshmallows. Pour over crust. Bake at 325 degrees F for 40 to 45 minutes, until center is almost set.

To make the topping: Remove cheesecake from oven and sprinkle marshmallows over top. Return to the oven and bake another 4 to 6 minutes, until the marshmallows are puffed.

Meanwhile, melt chocolate chips and butter together. Drizzle over the marshmallows. Let cool to room temperature and then refrigerate overnight before serving.