S'mores Pieces Cheesecake

Preheat oven to 350°F (175°C). Grease the sides of a 9-inch springform pan. Wrap the outside of the pan tightly with heavy-duty aluminum foil, extending the foil at least 2 inches up the sides. (5 minutes)

For the Crumb Crust: In a medium bowl, combine graham cracker crumbs and 2 tablespoons sugar. Stir in the melted butter until well combined. Press the mixture evenly onto the bottom and 1/2 inch up the sides of the prepared springform pan. Bake for 8-10 minutes. Let cool completely. (15 minutes)

For the Brownie Layer: In a large bowl, stir together melted butter, sugar, and vanilla extract. Add eggs, one at a time, stirring until well blended. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, blending until just combined. Spread the brownie batter evenly into the cooled crust. (10 minutes)

Bake the brownie layer for 25-30 minutes, or until it begins to pull away slightly from the sides of the pan. While the brownie layer is baking, prepare the cheesecake batter. (30 minutes)

For the Cheesecake Layer: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy. Add the eggs, one at a time, beating well after each addition until fully incorporated. (10 minutes)

Immediately after removing the brownie layer from the oven, gently spoon the cheesecake mixture over the brownie base. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan to create a water bath. (5 minutes)

Return the cheesecake to the oven and bake for 45-50 minutes, or until the center is just set with a slight jiggle. Remove the roasting pan from the oven and carefully remove the springform pan from the water bath. Place the cheesecake on a wire rack and run a thin knife along the inside edge of the pan to loosen the cake. Let the cheesecake cool to room temperature. (1 hour)

Once cooled, remove the sides of the springform pan. Set aside 2 tablespoons of marshmallows and 1/4 cup of chocolate chips from the s'mores baking pieces. (5 minutes)

In a small microwave-safe bowl, combine the reserved marshmallows and 1 tablespoon of heavy cream. Microwave on MEDIUM (50% power) for 10 seconds. Stir. If necessary, microwave on MEDIUM for additional 5-second intervals, stirring after each heating, until the marshmallows are melted and the mixture is smooth. Spread the melted marshmallow mixture evenly over the top of the cheesecake. Sprinkle the remaining s'mores baking pieces over the marshmallow layer, pressing them lightly into the surface. (10 minutes)

In a separate small microwave-safe bowl, combine the reserved chocolate chips and the remaining 2 tablespoons of heavy cream. Melt in the same manner as the marshmallows. Drizzle the melted chocolate mixture decoratively over the top of the cheesecake. (5 minutes)

Cover the cheesecake loosely and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (2 hours+)

Refrigerate any leftover cheesecake.