Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.

Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 8” springform pan with cooking spray and press mixture into pan

Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall

Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined.

Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows

Freeze until firm, at least 5 hours and up to overnight.

Right before serving, broil until the marshmallows are golden, about 2 minutes.