Mix together graham cracker crumbs, sugar and melted butter.

Press on the bottom of a 9 inch springform pan and up the sides.

Chill in the freezer for at least 10 minutes OR Bake at 325 degrees for 10 minutes.

Heat the semi-sweet chocolate chips in the microwave for 45 seconds. Stir and continue heating for 15 second intervals, stirring in between, until smooth. Set aside to cool.

Beat softened cream cheese.

Add the melted semi-sweet chocolate, cocoa powder, powdered sugar and whipped topping. Beat until smooth.

Spread in pan over the crust and place in the fridge for at least 1 hour.

Heat heavy whipping cream in the microwave until it starts to boil.

Pour over semi-sweet chocolate chips.

Let them sit for 3 minutes and then stir until smooth.

Place in the fridge and allow it to cool for about 30 minutes.

Spread over the chocolate cheesecake and return it to the fridge to set.

Top the cheesecake with mini marshmallows.

Turn the broiler on high and toast the marshmallows for 30-60 seconds. Watch carefully because they toast REALLY fast! If you prefer not to use your oven, toast the marshmallows with a kitchen torch used to make creme brulee.