Preheat oven to 350 degrees F.

Add graham crackers to a food processor and pulse until they become fine crumbs.

Transfer to a bowl and make a crater in the crumbs, pour 4 tbsp of melted butter in. Chocolate graham crackers seem to be a bit drier than honey graham crackers, if the crust doesn't seem moist enough, add the other 2 tbsp of melted butter.

Add sugar and stir until well combined.

Press crust mixture into the bottom and sides of a 9-inch pie, tart, or springform pan.

Bake for 11-13 minutes.

Remove from oven and INCREASE HEAT TO 375 degrees F.

While crust is baking, whisk sugar and cornstarch together in a large saucepan, stir in creamer and milk until smooth. Turn heat to medium-high and bring to a boil, whisking occasionally.

Reduce heat and whisk constantly for about 2 minutes until mixture begins to thicken and bubble.

Remove from heat and whisk in the vanilla and butter.

Transfer to baked crust and bake for 15-20 minutes.

Remove from oven and cool on a wire rack for 2-30 minutes, then transfer to the fridge to finish cooling until of filling is set. About 4 to 6 hours.

Warm before serving or serve cold with whipped cream and sprinkles.