Preheat oven to 375 F or 176 C and lightly grease a 9" springform cheesecake pan.

Add your full sleeve of graham crackers into a food processor and grind them up. If you don’t have a food processor, crush up the graham crackers in a plastic bag, but just be sure to get things nice and crushed. You want them to be finely processed.

Add your graham cracker crumbs to a large bowl and add in your food coloring. This recipe does require quite a lot to get it a nice dark green color. Start with ½ bottle and add more if needed. Use gloves to mix it up with your hands without staining them.

Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. It should be the consistency of wet sand. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Place the pan on a baking sheet, to catch any potential drips of butter.

Bake the crust for 10 minutes. Remove the pan from the oven, and set it aside as you make the filling.

Reduce the oven heat to 350°F.

To make the filling: Combine the milk and chocolate in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chocolate melts and the mixture is smooth. Remove from the heat, and set the mixture aside.

In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.

Add the eggs one at a time, beating to combine after each one.

Stir in the vanilla
Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth.

Pour the batter atop the crust in the pan. Place the pan on a baking sheet; this will make it easier to get the cake in and out of the oven safely.

Bake the cake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that's normal!

Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve. You’ll want to refrigerate for at least 6 hours in the fridge before removing from springform pan, slicing and serving. Otherwise it’ll won't set properly.

Garnish the top of the cake with the reserved "edible moss" crumbs

Prepare a baking sheet with parchment paper
Heat your chocolate in microwave or sauce pan, stirring frequently, until the chocolate melts and mixture is smooth.

Remove from the heat, and pour onto your prepared baking sheet over parchment paper

Let it sit in the refrigerator for 10 minutes, or until it's slightly cooled but not solid

Roll it length wise into a log shape and transfer back to the fridge to solidify, for about an hour
When you unroll it it will look like three bark

Use a toothpick or sharp tool to draw lines into the chocolate for a bark-like effect

Insert into the top of your cake once it's done baking and chilled