No Bake Smores Cheesecake: Rich

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a flat measuring cup, ensuring edges are tightly packed.
3. Place the pan in the freezer for 10 minutes to flash-set the crust.
4. Beat the softened cream cheese and powdered sugar on medium-high speed until smooth and free of lumps.
5. Stir in the vanilla extract and the cooled, melted chocolate until the filling is a uniform mahogany-chocolate hue.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula with a slow over-and-under motion.
8. Spread the filling evenly over the chilled crust and smooth the top.
9. Top the cheesecake with mini marshmallows and refrigerate for at least 6 hours to set.
10. Before serving, use a kitchen torch to toast the marshmallows until browned and garnish with shaved chocolate.