Step 1

In a small bowl, combine the graham crumbs, sugar and melted butter.

Step 2

Press into the bottom of a lightly greased 10 inch spring form pan. (Grease bottom only! or line the bottom of the pan with parchment paper for even easier release of the cheesecake when it's baked. Lay a sheet of parchment paper on the bottom portion before you clip on the sides, then trim the excess paper hanging from the bottom of the pan.)

Step 3

First whip the whipping cream and powdered sugar to firm peaks and set aside.

Step 4

Cream together the cream cheese, melted chocolate and sugar.

Step 5

Add the eggs, one at a time beating well after each addition.

Step 6

Then add the vanilla extract and blend in well.

Step 7

Fold the whipped cream into the cheesecake batter until smooth

Step 8

Pour over the graham crumb base in the prepared spring form pan.

Step 9

Bake in a water bath (bain mariat 300 degrees F for about an hour or until the surface of the cake no longer looks glossy.

Step 10

Remove from oven and immediately run a sharp knife around the edge of the pan (this can help to prevent cracking>).

Step 11

Cool completely in the pan before refrigerating. Top with chocolate ganache glaze.

Step 12

In a small saucepan, scald but do not boil 1/4 cup whipping cream.

Step 13

Then melt in the chocolate chips on low heat.

Step 14

Spread evenly on the top of the cooled cheesecake and refgerate for at least 15 minutes before adding the marshmallow fluff frosting.

Step 15

To a small saucepan add the sugar, corn syrup and water.

Step 16

Stir together and bring to a rolling boil over medium heat but do not stir while it boils. Cook until the mixture reaches 242 degrees F on a candy thermometer or when a 1/4 tsp of the mixture dropped into ice water forms a firm ball.

Step 17

Meanwhile, in the bowl of an electric mixer with a whisk attachment, whip the egg whites and vanilla extract to soft peaks:

Step 18

When the sugar syrup gets to the proper temperature, with the electric mixer still running on medium speed, very slowly pour the syrup in a thin stream onto the beating egg whites.

Step 19

Beat until soft but well defined peaks form.

Step 20

Immediately spread the frosting onto the top of the chocolate ganache on the cheesecake.

Step 21

Using a butane kitchen torch on medium flame, carefully wave the flame back and forth in a continuous motion over the frosting until it toasts to a golden brown.

Step 22

If you don't have a butane kitchen torch you can carefully brown the top of the frosting under your oven's broiler. Place the cheesecake plate on a pizza pan so that you can rotate it easily while it is under the broiler. Place the frosted cheesecake on the oven's middle rack under the broiler and rotate about 90 degrees every 15-20 seconds as the top browns. Watch this very carefully and DO NOT leave it unattended; this can burn very quickly. The browning time will vary from oven to oven, so use your own judgement and immediately take it out of the oven when the proper color has been achieved.

Step 23

Refrigerate the cheesecake until ready to serve.