Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by spraying it with non-stick spray. Set it aside.

Add the crushed Oreo cookies to a food processor and pulse until you have fine crumbs.

Mix the crumbs with the melted butter and salt until well combined.

Pour the mixture into the springform pan. Use the back of a spoon to press the crumbs firmly into the bottom and up about one inch on the sides.

Bake the crust for 10 minutes, then allow it to cool.

In a stand mixer with a paddle attachment, cream the softened cream cheese for 2-3 minutes until smooth.

Scrape the sides and bottom of the bowl as needed.

Add the sugar and flour. Mix until just combined.

Add the hot cocoa packets and mix until combined.

Pour in the heavy whipping cream and mix on low speed, gradually increasing to high. Whip for 1-2 minutes.

Add the eggs one at a time, mixing until just combined after each.

Scrape the sides again and give the batter one last mix until smooth.

Pour the cheesecake filling into the cooled crust.

Bake at 350 degrees for 15 minutes. Then, without opening the oven door, reduce the heat to 200 degrees Fahrenheit. Bake for an additional 50-55 minutes until the center slightly jiggles.

Turn off the oven and leave the door closed. Let the cheesecake rest for 30 minutes inside the oven.

After 30 minutes, crack the door open slightly. Cool for 15 minutes more, then remove the cheesecake and let it reach room temperature on a wire rack.

Refrigerate the cheesecake for at least 6 hours or overnight to set properly.

For the topping, heat the heavy cream in a microwave-safe dish for about 1 minute until hot.

Pour it over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth and thickened.

Allow the ganache to cool for about 5 minutes before pouring it over the cheesecake.

Once the ganache is on top, smooth it out evenly.

Top with whipped cream, mini marshmallows, and chocolate shavings.

Slice the cheesecake carefully using a sharp knife. You can serve it plain or add extra whipped cream, marshmallows, and shavings for presentation.

Store leftovers in the refrigerator. Cover with plastic wrap or foil to keep fresh. It will last for about 5-7 days. You can also freeze individual slices for up to 2 months.