In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
Spoon about 1-2 Tbsp of ganache over each cooled cheesecake.
For the frosting, beat butter for 2 minutes, until pale in color. Beat in a marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy. Pipe onto top of cheesecakes (above the ganache. Top each dessert with a piece of chocolate bar. Refrigerate for at least two hours for best flavor.
Store in refrigerator for 3 days. ENJOY.
Notes
How long will these cheesecakes keep? The individual cheesecakes will stay good for up to 3 days in the fridge.
Can I make this with low fat cream cheese? Yes, but I prefer the flavor and consistency of full fat cream cheese! If you're making cheesecake you might as well go all the way, right?
How many cheesecakes does this make? The recipe should make enough filling and crust for at least 20 cheesecakes. The recipe doubles well to feed a crowd, too!
Can I use a different kind of chocolate in this recipe? Yes. While, Hershey is the traditional chocolate for S'more, other milk chocolate bars are delicious in this recipe too. Dove chocolate squares would be a great choice!