Make the Graham Cracker Crust:

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool.

2. Prepare the Chocolate Cheesecake Layer:

• In a large bowl, beat the cream cheese until smooth. Add the sugar and cocoa powder, mixing until well combined.
• Beat in the eggs one at a time, followed by the vanilla extract and melted chocolate. Mix until smooth and creamy.
• Pour the cheesecake batter over the cooled crust and smooth the top.
• Bake for 40-45 minutes, or until the center is set but slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.

3. Make the Chocolate Ganache Glaze:

• Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
• Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.
• Pour the ganache over the chilled cheesecake, spreading it evenly to the edges. Chill for 30 minutes to set.

4. Prepare the Marshmallow Fluff Frosting:

• In a bowl, beat the marshmallow fluff and butter together until smooth. Gradually add the powdered sugar, beating until fluffy.
• Mix in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

5. Assemble the S’mores Cheesecake:

• Spread or pipe the Marshmallow Fluff Frosting on top of the ganache layer.
• Use a kitchen torch to toast the frosting lightly for a true s’mores effect.
• Garnish with mini marshmallows, graham cracker pieces, and chocolate squares, if desired.