Preheat your oven to 325°F. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment circle and spray again.

In a food processor, pulse Oreos into a fine crumb. Mix crumbs with melted butter. Press the mixture into the pan, going halfway up the sides, and compact the bottom firmly.

Bake the crust for 11 minutes, then set aside.

In a mixer, beat cream cheese and sugar on high for 2 minutes. Scrape down the bowl.

Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla. Mix until smooth.

Add eggs on low speed, mixing only until combined. Use a spatula to gently finish mixing.

Pour batter over the baked crust.

Create a water bath using one of these methods:

• Place springform pan inside a 10-inch cake pan, then place that inside a roasting pan. Add hot water halfway up the cake pan.

• OR wrap springform pan in foil (twice), place in roasting pan, and fill with hot water halfway up the sides.

Bake 75–85 minutes, or until edges are set and the center has a slight jiggle.

Turn off oven, crack the door open, and cool cheesecake inside for 30 minutes. Then move to a cooling rack to cool completely.

Cover and chill for at least 6 hours or overnight.

For whipped cream: beat heavy cream, powdered sugar, and vanilla on high until medium peaks form.

Remove cheesecake from the pan, top with whipped cream, and decorate with marshmallows, chocolate chips, or candy canes.