• Preheat oven to 325F. Line an 8x8 pan with a parchment sling. Mix crust ingredients, press into the pan, and par-bake 8 to 10 minutes. Cool.
  1 1/4 cups graham cracker crumbs, 2 tablespoons granulated sugar, 5 tablespoons salted butter
• Beat cream cheese until smooth. Add in marshmallow fluff, toast it with a torch avoiding the cream cheese, then beat it in until creamy. Mix in the sugar, sour cream, and vanilla. Add the egg on low and mix just until combined.
  16 oz full-fat cream cheese, 1 cup marshmallow fluff, 1/3 cup granulated sugar, 1/4 cup sour cream, 1 large egg, 1 teaspoon vanilla extract
• Pour over the crust and smooth. Set a dish of hot water on the rack below and stagger the pans. Bake 27 to 30 minutes until edges are set and the center jiggles slightly. Turn off oven, crack the door, cool 30 minutes.
• Cool to room temp, then chill at least 4 hours or overnight.

Make ganache:

• Pour hot cream over chopped chocolate, stir smooth, stir in corn syrup. Let cool until spreadable and drizzleable, then spread over the cooled bars. Chill until fully set before adding meringue (at least 1 hour, or overnight).
  6 oz chocolate, 1/2 cup heavy cream, 1 teaspoon light corn syrup
• Lift bars out with the parchment and slice into clean squares with a warm knife.
• Arrange squares on a sheet pan, top each with mini marshmallows, and torch until deeply golden and charred. Finish with crushed graham crackers and pieces of Hershey's chocolate. Serve right away.
  2-3 cups mini marshmallows, 1 to 2 Hershey's chocolate bars, Crushed graham crackers and/or graham cracker shards