Ingredients

20 Oreo cookies, crushed

4 tablespoons butter, melted

¼ teaspoon salt

4 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

3 tablespoons flour

3 hot cocoa packets with marshmallows

2 cups heavy whipping cream

2 eggs

1 cup heavy whipping cream (for ganache)

½ cup good quality chocolate chips

Whipped cream (for topping)

Mini marshmallows (for topping)

Chocolate shavings (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and set aside.

Step 2: Pulse Oreo cookies in a food processor until fine crumbs form. Mix in melted butter and salt until well combined.

Step 3: Press the cookie crumb mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes, then allow to cool.

Step 4: In a stand mixer with paddle attachment, beat softened cream cheese for 2-3 minutes until smooth and lump-free, scraping the bowl sides as needed.

Step 5: Mix in granulated sugar and flour until just combined, then add the hot cocoa packets and blend gently until mixed.

Step 6: Pour in 2 cups of heavy whipping cream and beat starting on low speed, gradually increasing to high for 1-2 minutes until fluffy.

Step 7: Incorporate eggs one at a time, mixing just until combined after each addition. Scrape sides and give a final smooth mix.

Step 8: Pour batter into crust. Bake at 350°F for 15 minutes, then reduce oven to 200°F without opening the door and bake for 50-55 minutes until the center jiggles like Jell-O. Turn off oven and let cheesecake rest inside with door closed for 30 minutes.

Step 9: Crack the oven door open and cool cheesecake for 15 minutes. Remove from oven, transfer to a wire rack, and bring to room temperature.

Step 10: Chill cheesecake in the refrigerator for at least 6 hours or overnight for best texture.

Step 11: Heat 1 cup heavy cream in a microwave-safe dish for about 1 minute until hot. Pour over ½ cup chocolate chips, let sit 2-3 minutes, then whisk until smooth and thickened. Cool ganache for 5 minutes before using.

Step 12: Pour ganache evenly over cheesecake. Garnish with whipped cream, mini marshmallows, and chocolate shavings. Slice and serve.

Tips & Variations

Use a good quality chocolate for the ganache to enhance the richness of the cheesecake.

For a more intense chocolate flavor, add a tablespoon of cocoa powder to the cheesecake batter.

Substitute Oreos with your favorite chocolate sandwich cookies if desired.

Let the cheesecake come to room temperature for a few minutes before serving for a creamier texture.

FAQs

Can I use regular cocoa powder instead of hot cocoa packets?

Yes, but the hot cocoa packets also add sweetness and marshmallow bits, which enhance flavor and texture. If using cocoa powder, consider adding some sugar and marshmallows separately.

How do I prevent cheesecake cracks?

Bake the cheesecake gently at a lower temperature after initial baking and avoid opening the oven door during baking and resting. Also, beat the cream cheese until smooth without overmixing and incorporate eggs carefully.