Preheat the oven to 350 degrees F.
Place graham crackers in a large food processor and pulse until they resemble fine crumbs.
Add the melted butter and pulse until combined.
Press into a greased 9" springform pan and bake for 8 minutes. Cool for 10-15 minutes.
While the crust is baking, make the filling.
In a large bowl with electric mixer, beat the cream cheese until it's creamy, about 1 minute.
Add the marshmallow fluff, vanilla extract, and coconut extract, and beat until combined.
Add the Cool Whip and fold in with a spatula until combined.
Spread half of the mixture onto the baked crust.
In a microwave-safe bowl, melt 3 of the Hershey's chocolate bars in increments of 30 seconds until melted.
Add the melted chocolate to the remaining mixture and stir with a spatula until combined.
Spread the chocolate mixture on top of the marshmallow layer.
Sprinkle with more crushed graham crackers and garnish with the remaining Hershey's chocolate bars.
Refrigerate for at least 4 hours, ideally overnight.
Slice, serve, and ENJOY!