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Special equipment: a 10-inch springform pan
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For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
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Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups.
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Brush a 10-inch spring form pan with some of the butter.
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Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine.
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Press the crumb mixture into the bottom and 1 inch up the side of the pan.
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Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan.
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Bake until the crust is lightly crisp and set, 15 to 20 minutes.
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Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides.
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Place the springform in a roasting pan.
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For the filling: Bring a large pot of water to a boil.
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Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth.
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Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes.
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Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined.
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Scrape the filling into the cooled crust.
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Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan.
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Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours.
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Turn off the oven and open the oven door for 1 minute to let out some heat.
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Close the oven door and leave the cheesecake in the oven for 1 hour more.
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Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack.
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Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills).
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Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight.
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For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl.
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Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes.
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Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth.
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Set aside to cool to room temperature.
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Position a rack in the center of the oven and preheat the broiler to high.
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Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap).
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Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute.
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Keep the oven door slightly open and rotate the pan as needed to get even browning.
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Run a thin knife or spatula between the cake and the pan to release it from the sides.
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Unlock the pan and remove the ring.
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Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife.
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Drizzle each piece of cheesecake with the cooled chocolate sauce and serve.
