Mini S'mores Cheesecakes

In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted salted butter until the crumbs are evenly moistened and resemble wet sand.
Add the removable bottoms to the mini cheesecake pans. Using a small cookie scoop (1 tablespoon), divide the graham cracker crumbs into the cups of the mini cheesecake pans. Firmly press the crumbs into an even layer using a small flat surface like a muddler or shot glass. Transfer the pans to the refrigerator to chill while you prepare the chocolate cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer, cream the softened cream cheese, powdered sugar, dutch-process cocoa powder, vanilla extract, and salt until smooth and creamy.
With the mixer on low speed, slowly drizzle in the heavy cream until fully incorporated, then scrape down the sides and bottom of the bowl. Increase the speed to medium and whip the cheesecake filling for 1–2 minutes, or until the filling is light, fluffy, and smooth.
Transfer the chocolate cheesecake filling to a large piping bag and snip off the tip to create a ½-inch opening. Pipe the filling evenly into each well of the mini cheesecake pan, filling each one to the top. Use a small offset spatula to smooth the tops into an even layer.
Carefully cover the pan with plastic wrap or transfer the cheesecakes to an airtight container, then refrigerate for at least 12 hours, or until fully set.

Once the cheesecakes have fully chilled and set, prepare the homemade marshmallow fluff. In a small saucepan, stir together the light corn syrup, granulated sugar, and water until combined. Place the saucepan over medium heat and cook until the mixture reaches 240°F (116°C) on a candy thermometer, about 6–8 minutes. Do not stir the syrup once it begins to cook, as this can cause sugar crystals to form.
When the syrup reaches about 230°F (110°C), add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until foamy, then increase the speed to medium-high and whip until soft peaks form.
Once the syrup reaches 240°F (116°C), immediately remove it from the heat. With the mixer running on medium speed, slowly drizzle the hot syrup into the whipped egg whites in a thin, steady stream, pouring between the side of the bowl and the whisk to avoid splattering.
Add the vanilla extract and continue whipping on medium speed for 3–4 minutes, or until the marshmallow fluff is thick, glossy, and fluffy.

Transfer the homemade marshmallow fluff to a piping bag fitted with a Wilton 1M piping tip or your favorite piping tip. Pipe a generous swirl of marshmallow fluff onto each chilled cheesecake, then use a kitchen torch to lightly toast the tops until golden brown. Finish by garnishing each cheesecake with a piece of chocolate bar.

Storing & Serving:

Refrigerator: Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. For the best texture and flavor, serve them chilled.
Freezer: Freeze the cheesecakes (preferably without the marshmallow topping) in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.