Mississippi Mud Cake Cheesecake

Preheat the oven to 350 degrees Fahrenheit, or 175 degrees Celsius. \nSpray a 9-inch springform pan with non-stick cooking spray to prevent the cheesecake from sticking. \nIn a bowl, combine crushed animal crackers, 3/4 cup granulated sugar, and 1 tablespoon instant coffee powder. \nAdd the melted butter to the bowl and mix until everything is well combined and evenly moistened. \nPress the mixture into the prepared springform pan and set it aside for now. \nTo make the cheesecake filling, combine 1 1/2 cups granulated sugar, cocoa powder, 2 teaspoons instant coffee, and cornstarch in the bowl of an electric mixer. \nStir until everything is well blended and smooth. Add the softened cream cheese to the bowl and mix until it's fully incorporated into the sugar mixture, leaving no lumps behind. \nAdd the eggs to the bowl one at a time, mixing well after each addition. Add the vanilla extract with the last egg and mix until combined. \nFold in 1/2 cup of chopped pecans to add some texture and flavor. \nPour the filling into the prepared crust and bake in a preheated oven for 15 minutes. \nReduce the heat to 200 degrees Fahrenheit, or 95 degrees Celsius, and continue baking for another 2 hours. \nTurn off the oven and let the cheesecake stand in it for an additional 2 hours before opening the door. \nRemove the cheesecake from the oven and let it cool to room temperature on a wire rack. \nOnce the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. \nRemove the cheesecake from the springform pan and spread the marshmallow cream evenly over the top. \nDrizzle or spread the melted chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans over the top for added texture. \nChill the cheesecake completely in the refrigerator before serving it to your guests.