Crust:
- 3 Tbsp Butter melted
- 24 Oreo's
Cheesecake Filling:
- 1/2 Cup Sugar
- 8 oz Cream Cheese
- 1/3 Cup Hot Chocolate Powder
- 2 Cups Whipped Topping
Ganache (optional):
- 1/3 Cup Butter
- 1/3 Cup Milk
- 1 1/4 Cup Sugar
- 1 Cup Chocolate Chips
- 1 Tsp Vanilla
Extra Toppings (optional)
- Extra Whipped Topping
- 1/2 Cup Mini Marshmallows
Crust:
In a food processor, chop cookies until completely broken down into fine crumbs. Add butter and combine until large crumbs form.
Press cookie mixture into the bottom of the greased springform pan to form a crust.
Put in fridge while you make the cheesecake filling.
Cheesecake Filling:
Beat cream cheese and sugar for about 2 minutes or until fully combined.
Slowly fold in the whipped topping and the hot chocolate powder.
Pour mixture over crust and place back in the fridge while you make the ganache (if you are making it).
Ganache Topping:
Place sugar, butter, and milk in a medium saucepan on medium heat. Stir frequently until it is fully mixed.
Add vanilla and chocolate chips and stir until fully melted.
Remove from heat and allow to slightly cool. Then pour over cheesecake.
If adding mini marshmallows, do it while ganache is still wet.
Refrigerate for 2 hours or overnight.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.