For the crust:

1. Combine melted butter and crushed graham crackers. Once mixed, press the crust into the bottom of a greased muffin tin. It should fill just the bottom of each tin.
2. Top crust with a layer of crumbled Girl Scout S’mores® Cookies.
3. For the chocolate ganache:
4. Finely chop the chocolate bar into small, meltable pieces and then place in a heat-proof bowl.
5. Heat heavy whipping cream until it starts to simmer. Remove from heat before a full boil occurs (a full boil means the cream is too hot).
6. Pour cream over the chocolate and let sit for a minute before mixing together.
7. Top each crust with a thin layer of chocolate ganache and then place in freezer for 5 minutes to let the chocolate set.

For the filling:

1. Preheat the oven to 350 degrees.
2. Combine cream cheese, sour cream, and granulated sugar in a bowl with a mixer until smooth.
3. Add in the eggs and continue beating until well combined. The filling should be light and airy.
4. Finish filling muffin tins with cheesecake batter then bake for 25 minutes.
5. Top with a marshmallow on each mini cheesecake and place back in the oven for 5 minutes or until the marshmallows are toasted.