Here is a great recipe submitted by Rookie of Falling Fire
Hot Cocoa Cheesecake
INGREDIENTS:
FOR THE CRUST
Cooking spray, for pan
24 - whole Oreos
6 tbsp. - butter, melted Pinch of salt
FILLING: Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
marshmallows
Special equipment: A 9-inch springform pan
Directions
For the crust:
Position a rack in the center of the oven, and preheat to 325 degrees F.
Butter the inside of a 9-inch springform pan.
Remove cream from the Oreos and pulse the Oreos in a food processor until finely ground.
Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling:
Place the cream cheese, sugar, hot chocolate mix and sour cream into a mixing bowl (I use a stand mixer but a hand mixer will work too) and mix on low until completely smooth, without any lumps, scraping down the side of the bowl a few times.
Add the eggs and vanilla, and mix until incorporated.
Pour the filling into the crust, and set the pan inside a roasting pan.
Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly, 1 hour 10 minutes to 1 hour 20 minutes.
Turn the oven off, and open the door for a few seconds to let out some heat.
Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack.
Run a knife around the edge, and let the cheesecake cool to room temperature.
Wrap and refrigerate overnight or up to 2 days.
Before serving, toast marshmallows and arrange them, in a neat line all over the top edge of the cheesecake.