Preheat oven to 325F.
Spray an 8-inch springform pan with non- stick cooking spray and set aside.
Melt chocolate, butter, and espresso in a double-boiler. If you do not have a double boiler, create one by placing ingredients in a heatproof glass bowl and set bowl on top of a saucepan of simmering water. Melt ingredients by continually stirring until chocolate is smooth (approximately 5 minutes). Set aside.
In a large bowl, use a hand mixer to whip eggs and sugar until eggs are light in color and the mixture is foamy and has doubled in size. You may also use a stand mixer fitted with a whisk attachment.
Fold 1/3 of the egg mixture into the chocolate mixture until incorporated. Add the remaining chocolate mixture and gently fold in until completely incorporated and smooth.
Pour the batter into prepared springform pan, and bake for 25-30 minutes or until the center of the cake is only slightly jiggly.
Cool completely, wrap the pan in plastic wrap and refrigerate several hours or up to overnight.
In a large bowl using a hand mixer or stand mixer, whisk marshmallow cream, whipped topping, and Greek yogurt until well incorporate and fluffy.
Spread marshmallow cream on top of chocolate cake. Spread raspberries evenly over top, and sprinkle with graham cracker crumbs.