Preheat your oven to 350°F (175°C) and coat a 9” springform pan with non-stick spray.

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

Beat cream cheese in a mixer until smooth. Gradually add sugar, flour, and hot cocoa, mixing until creamy.

On low speed, add heavy cream and mix well. Incorporate eggs one at a time.

Pour the filling over the cooled crust and bake at 350°F (175°C) for 15 minutes, then reduce temperature to 200°F (93°C) and bake for 50-55 minutes.

Turn off the oven and let the cheesecake cool inside for 30 minutes.

Cool on a wire rack until room temperature, then refrigerate for at least 6 hours or overnight.

Heat heavy cream until simmering, pour over chocolate chips, let sit for a few minutes, then whisk until smooth.

Pour ganache over chilled cheesecake and garnish with whipped cream, marshmallows, and shavings before serving.