Ingredients
Equipment
Method
- Preheat oven to 325°F. Place a roasting pan filled with hot water on the bottom oven rack to create a water bath.
- Mix chocolate cookie crumbs with melted butter until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan.
- Beat cream cheese and sugar together with electric mixer for 2 to 3 minutes until completely smooth, scraping down bowl halfway through.
- Add eggs one at a time on low speed, mixing just until incorporated. Gently fold in hot cocoa mix until no streaks remain.
- Pour filling over crust. Tap pan gently on counter to release air bubbles. Place springform pan in water bath.
- Bake 50 to 60 minutes until edges are set but center still jiggles slightly when pan is gently shaken.
- Turn off oven and leave cheesecake inside with door closed for 1 hour to cool gradually and prevent cracking.
- Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, whip cold heavy cream to soft peaks. Gently fold in marshmallow fluff with rubber spatula until combined.
- Spread marshmallow whipped cream over chilled cheesecake. Garnish with mini marshmallows and chocolate shavings if desired. Slice with hot knife for clean cuts.
Notes
For best results, let cheesecake sit at room temperature 10 minutes before slicing. Can be made 2 days ahead and stored covered in refrigerator. Add whipped cream topping just before serving for fluffiest texture. Freezes well without topping for up to 1 month.
