1. Prepare the Oreo Crust: A Chocolatey Foundation

1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a parchment paper circle and spray again.
2. Crush Oreos: Using a food processor, blend the Oreos into fine crumbs. Alternatively, place the Oreos in a large ziplock bag and crush them with a rolling pin.
3. Combine Crumbs and Butter: In a small bowl, combine the Oreo crumbs and melted butter. Mix well using a fork until the crumbs are evenly moistened.
4. Press into Pan: Pour the crumb mixture into the prepared springform pan. Use your hands to press the crust about halfway up the sides of the pan. Use the bottom of a measuring cup or a flat-bottomed glass to compact the crumbs on the bottom, creating an even crust.
5. Bake: Bake the crust for 11 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.

2. Prepare the Hot Chocolate Cheesecake Filling: Rich, Creamy, and Chocolatey

1. Beat Cream Cheese and Sugar: In a large bowl, using an electric mixer (handheld or stand mixer), beat the softened cream cheese and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
2. Add Cocoa and Mix-ins: Add the hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract to the bowl. Mix on medium speed until well combined. Scrape down the bowl as needed to ensure everything is incorporated.
3. Add Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Once all eggs are in, remove from mixer and gently mix using a rubber spatula.
   • Tip: Do not overmix after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.

3. Assemble and Bake: Creating the Masterpiece

1. Pour Filling: Pour the hot chocolate cheesecake batter over the baked and slightly cooled Oreo crust.
2. Prepare Water Bath:
   • Method 1 (Cake Pan): Place the springform pan inside a 10-inch cake pan. Place the cake pan inside a large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the cake pan. This method helps to prevent water from seeping into the springform pan.
   • Method 2 (Aluminum Foil): Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and extending all the way up the sides. This creates a barrier against water. Place the wrapped springform pan inside the large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the springform pan.
3. Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 75-85 minutes.
   • Check for Doneness: The cheesecake is done when the edges are set and the center still has a slight jiggle.
4. Cool in Oven: Turn off the oven, crack open the oven door, and let the cheesecake cool slowly inside the oven for 30 minutes. This gradual cooling helps to prevent cracking.
5. Cool at Room Temperature: After 30 minutes, remove the roasting pan from the oven and carefully remove the cheesecake from the water bath. Place the cheesecake on a wire rack and let it cool completely at room temperature.
6. Chill: Once cooled, cover the cheesecake with foil or plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld.

4. Prepare the Whipped Cream Topping: Light and Fluffy

1. Chill Bowl and Whisk: About 15 minutes before you start, place mixing bowl and whisk attachment in the freezer to chill.
2. Combine Ingredients: Once chilled, add heavy cream, powdered sugar, and vanilla extract into the bowl.
3. Whip: Beat on high speed until medium peaks form. This means the whipped cream will hold its shape softly when the whisk is lifted.

5. Assemble and Decorate: The Final Touches

1. Remove Springform Pan: Once the cheesecake is fully chilled, carefully run a thin knife or offset spatula around the edge of the cheesecake to loosen it from the pan. Unclasp and remove the sides of the springform pan. You can either remove the cheesecake from the bottom of the pan, or leave it as is for presentation.
2. Top with Whipped Cream: Spread or pipe the whipped cream over the top of the chilled cheesecake.
3. Garnish (Optional): Decorate the top of the cheesecake with mini marshmallows, mini chocolate chips, crushed candy canes or any other toppings you desire.