Crust:

In a small bowl, combine cracker crumbs, sugar and melted butter. Stir until all combined. Pour into a 10-inch springform pan. Pat mixture up the sides and on the bottom of the pan. Sprinkle with 1 cup mini marshmallows then drizzle with fudge topping. Chill while preparing the cheesecake.

Filling:

Combine cream cheese and condensed milk in a mixer on low speed until smooth. Add vanilla. Add eggs, one at a time, until blended, but do not over mix. Stir in chocolate chips and 1 cup of marshmallows. Pour over crust and bake at 325 degrees F for 45 minutes or until almost set. Sprinkle with an additional ½ cup of mini marshmallows and return to oven for about 5 minutes or until marshmallows are golden brown and puffed.

Cool on wire rack for 10 minutes then run a knife around the edge of the pan to loosen. Chill overnight then remove sides of pan. Just before serving, break up pieces of graham cracker and stick in the top, and then drizzle with more warmed fudge topping.