Preheat oven to 325°F. Grease and line an 9" springform pan with parchment

Start by making your cookie. In a bowl, whisk together flour, graham cracker crumbs, baking soda, and salt

In a large bowl, cream butter and sugars until light and fluffy (about a minute). Then beat in the egg and vanilla

Add dry ingredients and mix until just combined

Press dough evenly into the prepared pan using a spatula, or lightly wet your finger tips and press with your hands

Bake for 32 minutes. Cool completely in the pan, then remove and set on your desired cake plate

For the milk chocolate ganache, place the chopped chocolate in a heatproof bowl

Separately, add your cream to a small pot and heat over medium-low until steamy with a few little bubbles around the edge

Pour the heated cream over the chocolate, making sure most of the chocolate is covered. Cover and let sit for 5 minutes, then stir until smooth. If not smooth, pop in the microwave for 5-second intervals, stirring in between

Pour over the cooled cookie base and spread evenly

Chill the cookie cake in the fridge for 15 minutes, until the ganache is set but not rock hard

For the Swiss meringue, fill a medium-sized pot with about 2 inches of water and bring to a simmer over medium heat

Then, briefly whisk together egg whites and sugar in a medium-sized glass bowl

Set your bowl over the pot of simmering water (don’t let the bowl touch the water!)

Whisk constantly until the mixture reaches 160°F

Remove from heat, add cream of tartar, and whip with your mixer on high speed until you have stiff, glossy peaks. You should be able to turn off the mixer, lift the beaters up, and create mountain tops that don’t collapse

Dollop your Swiss meringue over your set ganache and spread into an even layer

Enjoy as is or use a kitchen torch to lightly toast the meringue for that toasted marshmallow vibe