-Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)

-Spray a 9" springform pan with baking spray. Set aside.

-Using a food processor, pulse the graham crackers until they are finely ground crumbs.

-In a small bowl, combine the cookie crumbs, granulated sugar, and melted butter. Stir well until it becomes the consistency of damp sand.

-Add the crumbs into the prepared springform pan and press them firmly and evenly on the bottom and up the sides of the pan.

-Place the springform pan on a baking sheet and bake for 10 minutes. Remove and cool on a wire rack.

-Meanwhile, in a large microwave-safe bowl, melt the chocolate chips (check on them often and stir occasionally) until smooth.

-In a small bowl, whisk together the egg yolks, whipping cream, vanilla extract, and salt.

-Stir a small amount of the melted chocolate into the egg yolk mixture until blended; gradually add the remaining egg yolk mixture into the melted chocolate and whisk well, to combine.

-Pour the filling into the cooled graham cracker crust and place. Place the pan on a baking sheet and bake for 45-50 minutes or until the center is almost set (it will jiggle slightly).

-Cool on a wire rack for 10 minutes and then run a knife around the edge of the pan to loosen. Remove the collar of the pan.

-Carefully, using a knife or an offset spatula, remove any extra crumbs that are taller than the cake.

-Allow the cake to cool for at least an hour and then place it in the freezer for at least 1 ½ hours.

-In the bowl of a stand mixer or a large bowl with a hand mixer, combine the butter, confectioners' sugar, baking cocoa, and milk. Add additional milk by the tablespoon should you decide you want a thinner consistency.