Preheat oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners. If you don't have muffin liners, you can just use some greased muffin tins or regular paper liners, and then grease them with some cooking spray.

Using a medium mixing bowl, whisk the graham cracker, sugar and add melted butter until a wet sand-like mixture forms. You can do this using a hand mixer or a food processor- it depends on what you prefer.

Scoop 1 1⁄2 tablespoon of graham cracker crust into every cupcake liner and press into a even bottom using a flat bottom glass or measuring cup. You can also choose to spray each muffin liner with cooking spray if you want to.

Bake the crust in the preheated oven for 5 minutes. Remove and allow to cool completely.

Preheat the oven to 350. Using a large bowl, beat the cream cheese and sugar until combined and smooth. Then, beat in the sour cream and vanilla until combined and smooth.

Add one egg at a time, beat until combined

Fold in the 1 1⁄2 C of the chocolate and marshmallow mix

Fill the cupcake liners about 3⁄4 almost full and bake in the oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center!

Remove and allow to cool on the counter until room temp before moving to the fridge overnight

Using a small pot, bring the heavy whipping cream to a simmer and pour over the 1⁄2 C chocolate chips and let sit for 1 minute before whisking until smooth

Spoon 1 tablespoon of ganache onto the top of the cheesecakes

Top with whipped cream, the nestle sundae mix, and a broken piece of sugar waffle cone and enjoy!