Spray a 9x9 inch baking pan with cooking spray or line it with parchment paper.
Stir the cinnamon graham cracker crumbs and melted butter in a medium sized bowl until completely combined.
Press the crumb mixture down firmly into the bottom of the prepared baking pan to create a crust layer. Set aside in the refrigerator while making the next layer.
Using a stand or hand mixer, beat the cream cheese and granulated white sugar together in a medium sized mixing bowl until soft and creamy, about 2-3 minutes.
Add in the whipped topping and marshmallow cream and beat together until combined.
Evenly spread the filling onto the chilled graham cracker crust layer and place in the refrigerator.
To make chocolate ganache layer, pour the semi-sweet chocolate chips into a medium sized heat proof bowl. Set aside.
Heat the heavy cream in a medium sized saucepan over medium heat. There should be bubbles around the edges of the cream, but do not bring to a boil.
Pour the hot heavy cream mixture over the semi-sweet chocolate chips and let sit for 3 minutes.
Stir the chocolate and cream together until the chocolate is completely melted and you have a smooth ganache.
Take the cheesecake bars out of the refrigerator and evenly pour the chocolate ganache over the entire baking dish.
Top with mini marshmallows, chopped graham crackers, and Hershey’s chocolate bars.
Optional step: To lightly toast the marshmallows, broil the top for 1 minute or until the marshmallows are golden brown.
Put the cheesecake bars in the refrigerator for 2 more hours or until completely firm.
Cut into bars and serve cold.
To Store: After the bars are set, place them in an airtight container in the refrigerator for about 4-5 days.
To Freeze: You can individually wrap the bars and freeze them for 2-3 months. Thaw in the refrigerator overnight before serving.
I find it easiest to pulse my graham crackers into crumbs in a food processor and blend until fine.
If you do not have a food processor, you can purchase graham cracker crumbs in a box next to the pudding in your grocery store.
Line the baking pan with parchment paper to lift the cheesecake bars out easily.
For the graham cracker layer, use the bottom of a glass, measuring cup, bowl, etc., to press the crumbs into as tight of a layer as you can. Then, make sure it chills for at least 10-15 minutes to allow the butter to harden and set that layer.
For the marshmallow cheesecake layer, use a spatula to scoop chunks of the white mixture into the middle of the baking dish, atop the graham cracker layer. Gently press the mixture towards the outer edges of the dish, using the spatula, until the entire bottom layer is evenly covered. Try to avoid spreading the cheesecake filling back and forth as it is likely to pick up crumbs from the crust.
For the chocolate ganache layer, you will also want a spreading spatula. This chocolate ganache turns out pretty thick, so you will need to use a similar technique as the marshmallow layer. Pour the ganache into the middle of the dish, then gently spread it towards the outside. If you don’t get it all the way to the edges, that’s okay. It’s going to be covered with toppings to hide any imperfections.
For the cleanest results, chill each layer before adding the next layer. They are more likely to mix and muddle lines if they are warm or room temperature.