Preheat oven to 350.

• Place cream cheese, sugar, cocoa powder and lemon juice in a separate bowl and mix with a hand mixer until the cream cheese mixture is smooth and creamy. Add the eggs and beat again until well incorporated.
• Combine the graham cracker crumbs, sugar and melted butter in a small bowl until well combined and slightly clumpy. Line a cupcake tin with paper liners and press roughly one tablespoon of graham cracker crumbs into the bottom, then fill the liners 2/3-3/4 full with the cheesecake mixture.
• Bake the cheesecakes until they have puffed up and no longer jiggle in the center, then remove from the oven. Top the warm mini cheesecakes with 2 pieces of chocolate. Let the chocolate sit for a minute or two, then swirl it around with the bottom of a marshmallow (a spoon or small spatula can also be used) Insert the marshmallow in the center of the chocolate and then toast lightly in the broiler at 475 degrees for 30-60 seconds.
• Remove the cheesecakes from the oven and gently press on the tops of the marshmallow (caution may be hot so you may wish to give it a few minutes or more!) to flatten them slightly. Add a small piece of chocolate bar on top for garnish. Chill for a few hours (optional) then enjoy! Keep refrigerated for up to 7 days. See below for step by step photos and notes.