S'mores Cheesecake

Crust
1 Mix the crumbs with the sugar and butter.
2 Press into the bottom and part way up the sides of a 9 inch springform pan.
3 Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
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 Beat the cream cheese in low speed until smooth.
4 Add the sugar and continue to beat at low speed.
5 Add the eggs, one at a time, beating well after each.
6 Remove bowl from mixer and fold in the vanilla, sour cream, cocoa, and chocolate.
7 Pour into springform and place it in another, larger pan.
8 Add water until it comes halfway up the sides of the outside of the cheesecake pan. (this makes the bain marie)
9 Bake for 45 minutes.
10 Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
11 Remove from the bain marie and to a rack to cool to room temperature.
12 Refrigerate for at least 4 hours or overnight.
Topping
1 Remove the cake from the refrigerator.
2 Carefully slide a knife between the cake and the pan sides to loosen the cake.
3 Remove the sides of the springform.
4 Spoon the marshmallow cream over the top
5 Use a propane torch to melt and char the marshmallow
6 Arrange graham crackers on the top for garnish.