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

½ cup good quality chocolate chips

Whipped cream, for garnish

Mini marshmallows, for garnish

Chocolate shavings, for garnish

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 the Oreo cookies in a food processor until fine crumbs form. Mix in the 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 the paddle attachment, beat the softened cream cheese for 2-3 minutes until smooth and lump-free, scraping the bowl sides as needed.

Step 5: Mix in the granulated sugar and flour until just combined. 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 the batter into the crust. Bake at 350°F for 15 minutes, then reduce the oven temperature to 200°F without opening the door and bake for 50-55 minutes, until the center jiggles like Jell-O. Turn off the oven and let the cheesecake rest inside with the door closed for 30 minutes.

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

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

Step 11: Prepare the chocolate ganache by heating 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 the cheesecake. Garnish with whipped cream, mini marshmallows, and chocolate shavings. Slice and serve.

Tips & Variations

For an extra chocolatey crust, add 1 tablespoon of cocoa powder when mixing the Oreo crumbs.

Use dark chocolate chips in the ganache for a richer flavor.

Substitute mini marshmallows with peppermint candies for a festive twist.

Make sure the cream cheese is fully softened to avoid lumps in the batter.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers, but the classic Oreo flavor complements the hot chocolate theme well.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center jiggles slightly like Jell-O. This ensures it will set correctly as it cools without overbaking.