In a medium-sized bowl, combine 10 tbsp melted butter, graham cracker crumbs, and 2 Tbsp granulated sugar.
Press into the bottom of a 10.5" springform pan and set aside
Milk Chocolate Fudge Center
In a medium saucepan, combine sweetened condensed milk, Hersheys milk chocolate chips, and 2 Tbsp butter.
Heat over low heat, stirring frequently, until all ingredients are melted and combined.
Remove from heat and stir in 1 tsp vanilla extract. Stir.
Pour over graham cracker crust. Set aside while you prepare the marshmallow cheesecake layer.
In stand mixer, cream together cream cheese, marshmallow fluff, and sugar.
Add 1 tsp vanilla and stir.
Add in eggs, 1 at a time, beating well after each addition.
Add sour cream and heavy cream, beat until combined, stopping to scrape down the sides of the bowl halfway through.
Bake on 350 degrees F for 55 minutes. Center should be set and edges golden brown.
Refrigerate for 4 hours before serving. If desired, sprinkle with additional graham cracker crumbs and drizzle with melted milk chocolate (I melted 2 ½ Milk Chocolate Hershey's bars for my chocolate drizzle)