For the Graham Cracker Crust

1. Preheat your oven to 350 degrees Fahrenheit. Line a 12 muffin tin with cupcake liners.
2. In a medium-sized bowl, mix melted butter, crushed graham cracker crumbs, and granulated sugar together until combine.
3. Divide graham cracker mixture between each muffin cavity, about 2 tablespoons per cheesecake bite.
4. Bake crust for 5 until lightly golden brown. Allow crusts to cool for at least 10 minutes before topping with chocolate cheesecake filling.

For the Chocolate Cheesecake

1. Melt the chocolate in a microwave safe bowl, heating in 30 second increments and stirring after each interval. You can also melt the chocolate in a small saucepan over medium heat. Let the chocolate cool for 5 minutes.
2. In a large bowl or in the bowl of your electric mixer, beat softened cream cheese for 3- 5 minutes on medium speed until smooth, creamy, and light.
3. Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese and powdered sugar fully combine.
4. Mix salt and vanilla extract into the batter.
5. Add melted chocolate into the batter, scraping down the sides of the bowl as needed.
6. In a medium sized bowl, beat heavy whipping cream and 1 Tablespoon of powdered sugar until medium peaks form. The mixture will be bubbly and then turn smooth, creamy, and almost foamy. It may take a few minutes, but be patient. A beater removed from the mixture will create a peak that stands with a slight curl.
7. Mix the heavy whipping cream mixture into the cream cheese mixture until smooth and fully combined.
8. Add 1/4 cup (65g) of cheesecake mixture to each cupcake cavity. Smooth with the back of a spoon or a knife.
9. Cover pan with plastic wrap and chill for at least 4 hours.

For the Ganache + Topping

1. Place chocolate chips in a medium, heat-proof bowl.
2. In a small saucepan over medium heat, heat heavy whipping cream until it begins to simmer. The mixture should just begin to bubble, and you should see steam coming from it. Do not let the cream boil, as a film will form over the top of the cream.
3. Immediately pour the cream over your chocolate chips. Push chocolate chips under the cream with a knife or spoon if they aren’t fully covered by the heavy cream.
4. Let the mixture sit for 3 minutes, uncovered, before using a rubber spatula or wire whisk to combine. Start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines. Be patient, as the ganache will take a few minutes to fully come together.
5. Add about 1- 1/2 tablespoons of ganache to the tops of the chilled cheesecake bites. Smooth the ganache with a knife and top with marshmallows as desired.
6. If you have a kitchen torch, lightly torch the marshmallows to create a roasted s’more look!
7. Store cheesecakes, covered, in the fridge for up to 6 days.