Preheat your oven to 375°F.

Prepare the graham cracker crust: pulse graham cracker sheets and brown sugar in a food processor or blender until graham crackers are very fine crumbs. You can also use a plastic bag and pound with a rolling pin until they are crumbs.

Make graham cracker crust: add the graham cracker crumbs to a mixing bowl with the melted butter. Mix together until all crumbs are coated. Then, add them to an 8 or 9-inch tart dish, pie dish, or cake pan and press the crumbs down with the bottom of a glass or measuring cup to create a shell. Bake for 8 minutes until lightly golden and smelling fragrant. Then, let it cool for 5 – 10 minutes while you make the filling.

Melt the chocolate: In a small microwave-safe bowl, melt chocolate chips in 30-second increments. Mix with a rubber spatula until completely melted and shiny.

Warm the heavy cream: In a microwave-safe bowl or container microwave the heavy cream in 20-second increments until very hot. Try not to let it boil. You can also heat it in a saucepan (do not let it boil).

Make the chocolate ganache filling: pour the heated heavy cream into the slightly cooled chocolate and whisk until combined. It should be thick and shiny. Pour over cooled graham cracker crust and let cool in the refrigerator for 3 hours or until fully set.

Decorate: Once set, cover the top with raspberries (with the hole-side facing down). Meanwhile, in a microwave-safe bowl, heat the jam, honey, and water together for 30 seconds and mix them together. Lightly brush this over the raspberries to glaze them.

Serve chilled or at room temperature! Store by covering the original tart pan with plastic wrap or store leftover slices in individual airtight containers in the refrigerator for up to 4 days.