Take a 9” springform pan; place a piece of parchment paper, put the side of the pan on and close. Lightly spray the bottom and sides with baking spray.
In a Ziploc bag, crush the graham crackers. Add sugar and mix. Melt the butter, add to the graham crackers and mix well. Add to the pan and press down.
Mix the cream cheese, powdered sugar and marshmallow puff on medium until combined. Add the cool whip and mix again. Add to the top of the crust.
Refrigerate for an hour.
Prepare ganache. Pour hot heavy whipping cream over the chocolate pieces. Cover and set aside 8-10 minutes. Then, mix vigorously until ganache is a smooth mixture.
Remove sides of springform pan. Add tart to serving dish.
Pour the chocolate over the top and spread evenly. Top with desired berries.