Preheat your oven to 325°F (163°C). Combine chocolate cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.

In a mixing bowl, beat cream cheese and sugar until smooth, about 2-3 minutes. Add eggs one at a time, mixing well. Incorporate hot cocoa mix and vanilla extract until silky.

Pour cheesecake filling over the cooled crust. Use a water bath by placing the pan in a larger dish with hot water. Bake for approximately 60 minutes, until edges are set.

Turn off the oven, crack the door open, and allow cheesecake to cool for about an hour. Then refrigerate for at least 4 hours or overnight.

Whip marshmallow fluff until light and fluffy. Once cheesecake is cooled, spread or pipe the topping over it.

Refrigerate for at least 4 hours before serving. Slice and enjoy your indulgent dessert!