Creamy milk chocolate cheesecake on an Oreo crust, topped with toasted marshmallows, whipped cream, and chocolate curls. Like a mug of hot cocoa, in cheesecake form.
24 Oreo cookies, finely crushed
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
¾ cup granulated sugar
½ cup hot cocoa mix (about 3 packets)
2 tablespoons unsweetened cocoa powder
½ cup sour cream, room temperature
6 ounces milk chocolate, melted and slightly cooled
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups mini or regular marshmallows
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
2 tablespoons chocolate shavings
Heat the oven to 325°F. Mix the Oreo crumbs and melted butter and press into the bottom of a springform pan. Bake 10 minutes. Wrap the outside of the pan in foil.Beat the cream cheese and sugar until smooth, about 2 minutes.Beat in the hot cocoa mix, cocoa powder, sour cream, and vanilla. Add the melted chocolate and mix until smooth.Add the eggs one at a time on low speed, mixing just until blended.Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up. Bake 60 to 70 minutes, until the edges are set and the center jiggles slightly.Turn off the oven, crack the door, and leave the cheesecake inside 1 hour.Refrigerate at least 6 hours or overnight.Arrange marshmallows around the edge and toast with a torch. Whip the cream with powdered sugar, pipe it in the center, and sprinkle with chocolate shavings.
Use room temperature ingredients.
Bake in a water bath.
Chill at least 6 hours.
Add toppings just before serving.
Find it online: https://recipeshots.com/hot-chocolate-cheesecake/