Rocky Road Cheesecake

1 Preheat the oven to 375F
2 Melt the  1 cup of chocolate chips in the 1/3 cup of cream. Whisk until smooth. Let cool to room temp.
3 Set aside.
Crust
1 Mix the crumbs and the butter and press into the bottom and partway up the sides of a 9 inch springform pan
2 Cover the pan bottom and sides on the outside with aluminum foil to keep any water out
3 Bake for 5 minutes or until set
Filling
1 Beat the cream cheese in low speed until smooth
2 Add the sugar and continue to beat at low speed
3 Add the eggs, one at a time, beating well after each.
4 Remove bowl from mixer and fold in the vanilla, sour cream, and cooled chocolate
5 Pour into springform and place the springform  in a  high sided pan add water until it comes halfway up the sides of the springform
6 Bake for 45 minutes
7 Turn off heat and leave the cake in the oven for 1 hour. DO NOT open the oven door
8 Remove from the bain marie and to a rack to cool to room temperature
9 Refrigerate for at least 4 hours. 8 is better.
Topping
1 Remove the cake from the refrigerator
2 Sprinkle the top with marshmallows
3 Add pecans
4 Add Milky Ways
5 Gently press to set the topping
6 Bring the remaining heavy cream and butter to a simmer; remove from heat
7 Whisk in the  remaining chocolate chips until smooth
8 Pour over the topping and refrigerate at least 1 hour