For the ganache: Heat the cream in the microwave for 90 seconds. Pour over the chocolate and let sit for 1 minute. Stir until creamy and melted, with no lumps remaining.
Place the graham crackers in the bowl of a food processor. Run until finely ground, then pour in the melted butter with the machine running. Scrape down the sides and pulse a few extra times to make sure that the crumbs are evenly coated. Press into the bottom of a 9 inch springform pan.