Melt butter in a pot. Finely crumble the biscuits in a universal chopper and mix with the melted butter. Press the crumb mass as a base into a springform pan (approx. 20 cm Ø). Press the crumb mass at the edge up about 0.5 cm. Chill for about 15 minutes.
Whip the cream cheese and 200 g sugar with the whisk of the hand mixer until creamy. Quickly stir in sour cream, 120 g whipped cream, starch, cocoa and eggs. Fold in 40 g marshmallows.
Carefully pour the mixture into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Turn the oven temperature down (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer). Bake the cake for another 50-60 minutes. (Until the cheese mass hardly wobbles at all when shaking the pan slightly). If necessary, cover the cake with foil shortly before the end of the baking time. Let the cake rest in the switched off oven with the oven door half open for about 45 minutes. Then take the cake out and chill it overnight.
Caramelise 50 g sugar and 2 tbsp water in a small pot until golden. Stir almond kernels and salt into the caramel. Put almond caramel on baking paper and let it cool down.
Remove the cake from the mould. Coarsely chop the chocolate coating. Bring 80 g cream to the boil. Melt the chopped couverture in it. Coarsely chop almond-caramel. Spread 40 g marshmallows loosely on the cake. Spread chocolate sauce over it. Sprinkle the cake with chopped almond-caramel, cut into pieces and arrange.