Preheat the oven to 350°F (175°C). Spray the bottom and sides of a 9” springform pan with non-stick spray.

Crush the Oreo cookies into fine crumbs. In a bowl, combine crushed cookies with melted butter and a pinch of salt. Press mixture into the bottom of the springform pan and bake for 10 minutes.

In a stand mixer, beat the softened cream cheese until smooth. Gradually add granulated sugar, flour, and hot cocoa mix until lump-free.

With mixer on low, slowly add the heavy whipping cream. Increase speed and whip until light and fluffy. Add eggs one at a time until fully combined.

Pour cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake for 15 minutes, then reduce temperature to 200°F (93°C) and bake for an additional 50-55 minutes.

Once baked, let the cheesecake rest in the oven with the door ajar for 30 minutes, then open the door and let it rest for 15 minutes.

Cool the cheesecake completely on a wire rack, then refrigerate for at least 6 hours or overnight.

For the ganache, heat heavy cream until hot, pour over chocolate chips, and whisk until smooth. Let it cool slightly.

Pour the ganache over the chilled cheesecake, letting it cascade over the edges. Top with whipped cream, mini marshmallows, and chocolate shavings before serving.