Mix the graham cracker crumbs with 3 tablespoons of sugar and the melted butter. Press onto bottom of 9-inch springform pan.
In a large bowl, beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust and bake at 325F on center oven rack for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake.
Refrigerate cheesecake 4 hours. (Chill before removing pan rim.)
Melt the chocolate chips and 2 tablespoons butter together in a double boiler or microwave until smooth and melted. If using the microwave, set in increments of 20 seconds, stirring in between, until fully melted.
Pour the chocolate all over the top of the cheesecake and sprinkle marshmallows and almonds all around the edge before chocolate sets.
Calories are automatically generated. For best results calculate based on your exact ingredients.Note: This recipe works best if the filling ingredients are brought to room temperature before beginning.