In a 9” springform pan; place a piece of parchment paper on the bottom of the pan, put the side of the pan on and close. Lightly spray the bottom and sides with baking spray.
Place the graham crackers into a plastic storage bag, crush with a rolling pin until fine. Add the sugar and butter, mix until combined. Add to the pan and press the mixture 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. In the meantime prepare the ganache.
Add chocolate to a bowl, pour the hot heavy whipping cream over the chocolate and cover (set aside for 8-10 minutes).
Remove the pan from the refrigerator, place it over the dish you will be using. Run a sharp knife around the edges of the pan. Slowly open the pan, remove the side. Place a spatula or cake lifter between the crust and parchment paper. Lightly lift and remove the bottom of pan and parchment paper together.
Mix the ganache until all of the chocolate is combined and smooth.
Top with desired berries. Dust with powdered sugar. Enjoy.