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.
Marshmallow Cheesecake
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)