Preheat oven to 350° . Line a standard cupcake tin with 12 cupcake wrappers. Alternatively you can use a large 24 cavern tin to bake them all at once, or make two rounds of cheesecakes in a single 12 cavern tin.

For the Crust: Using a food processor, crush graham crackers into fine crumbs. Alternatively you can use a heavy duty freezer bag and a rolling pin to crush crackers as well. I generally opt for pre-crushed graham crumbs. Add melted butter and sugar. Mix until well incorporated. Set aside.

For the Cheesecake Filling: Beat cream cheese with a hand mixer or in a standing mixer, or whisk well until smooth and creamy, about 20-30 seconds. Add sugar and mix to incorporate. Add heavy cream, cocoa, vanilla, and egg. Mix well until lump-free and smooth.

Spoon 1 tablespoon crust mixture into each cupcake wrapper, using the bottom of a glass or measuring cup to press down until even. Fill with cheesecake filling until just below the top of each liner, about ½ inch below. Bake for 15-20 minutes or until set on the outside and slightly soft in the middle. Allow to cool completely.Remove completely cooled cheesecakes from the wrappers, and plate. Spoon about a tablespoon of ganache on each cheesecake, and refrigerate until chocolate is set. Serve immediately. Refrigerate leftovers without whipped cream for best second day consumption. Enjoy!

Remove completely cooled cheesecakes from the wrappers, and plate. Spoon about a tablespoon of ganache on each cheesecake, and refrigerate until chocolate is set. Spoon about 2 tablespoon marshmallow fluff onto each cheesecake, and using a kitchen torch, golden up the top and sides if desired. Serve immediately. Refrigerate leftovers without marshmallow fluff for best second day consumption. Add fluff prior to serving each day. Store in the refrigerator for up to three days in a covered container. Enjoy!