Toast marshmallows by spreading on a foil lined cookie sheet and broiling in the oven for a few minutes. Be sure to keep an eye on it, as they can go from toasted to burnt pretty quickly.
Preheat oven to 325 degrees.
Mix crust ingredients and spread in the bottom of an 8×8 pan lined with tin foil or parchment paper and bake for 10 minutes.
Beat cream cheese. Then add toasted marshmallows and continue to beat.
Add sugar, yogurt, and cream and beat more.
Mix in flour and cornstarch.
Bake for 35-40 minutes.
After the cheesecake is baked. Spread a layer of marshmallows on it, and toast them by broiling (like you did above). Once again, keep an eye on it so it doesn’t burn.
Let cool, then cut into squares, and place in the freezer for about 10 minutes.
Melt chocolate candy bark in a double boiler.
Dip each square into the chocolate, and then place onto a plate lined with wax paper to dry.