Preheat oven to 325°

In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan.

Sprinkle 2 cups of mini marshmallows evenly over crust and then drizzle warmed hot fudge sauce over marshmallows. Set aside while you prepare the cheesecake filling.

In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combine. Add vanilla. Be careful not to overmix.

Fold in chocolate chips and 1 cup mini marshmallows. Pour over crust.

Bake for 45 minutes until center is almost set. Remove from oven and sprinkle remaining marshmallows (1 1/2 cups) over top. Place back in oven for 5 minutes until marshmallows are puffed and slightly golden.

Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges. Cover and refrigerate overnight.

When ready to serve, garnish by sprinkling extra graham crumbs on top, pressing Hershey bars into top and then drizzling extra hot fudge sauce all over.

Keep leftovers tightly wrapped in the refrigerator.