PREPARE A 9" SPRINGFORM PAN BY SPRAYING LIBERALLY WITH BAKING SPRAY.

Finely crush the graham crackers in a food processor, or in a zip-top bag with a rolling pin.

Add the melted butter and sugar.

Stir well until the mixture resembles wet sand.

Add the crumbs to the prepared springform pan and press the crumbs in an even layer in the bottom the pan.

Bake in a preheated oven for 13-15 minutes. Remove and cool.

In a large bowl, cream the softened cream cheese, yogurt, vanilla, sugar, and salt until smooth and creamy.

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

Scrape down the bowl with a spatula and stir in the chocolate chunks.

Pour the filling into the prepared springform pan.

Place the pan onto a baking sheet.

Bake in a preheated oven for 55-60 minutes.

Turn the heat off in the oven and open the door partially.

Allow the cheesecake to cool in the oven for 30 minutes.

Remove the cheesecake to a cooling rack.

Cool an additional 30 minutes.

Run a knife around the circumference of the pan to loosen the cheesecake.

Unlatch the spring on the pan and carefully remove the collar from the cheesecake.

Allow the cheesecake to cool completely.

Heat the heavy cream in a microwave until just shy of boiling.

Add the semi-sweet chocolate chips to a medium bowl.

Pour the hot cream over the chocolate and whisk until the ganache is smooth and glossy.

Pour the ganache over the chocolate chip s'mores cheesecake and spread it evenly over top, and allowing the ganache to drip down the sides.

Arrange the marshmallows on top of the ganache.

Use a kitchen torch to evenly toast the marshmallows, being careful not to set the marshmallows on fire.

Chill until ready to serve.

Allow the cheesecake to sit at room temperature for at least 30 minutes before serving.