• 22 cups Oreos
• ¼ cup Sugar
• 6 tablespoon Butter, melted
• 1 package Cream Cheese, softened
• 6 Hot Chocolate Mix with Marshmallows
• 1 Container Cool Whip, completely thawed
• ½ cup Marshmallow Fluff

1. In food processor, pulverize the Oreos into crumbs, pour into medium sized bowl
2. Melt the butter and mix with the Oreo crumbs and sugar; stir until a sticky dough is formed; press the dough into the bottom of a springform pan; press the crumbs throughout the bottom of the pan and slightly up the sides
3. In a bowl, mix cream cheese for 30 seconds to 1 minute; slowly add the sweetened condensed milk; continue to mix with the hand mixer for 3-4 minutes
4. Using spatula scrape down the sides of the bowl, continue to mix for 1 minute; pour in one packet of hot chocolate mix; stir the hot chocolate mix until incorporated then add the next packet; repeat until all packets are incorporated
5. With spatula, fold in cool whip until completely incorporated; don’t overmix the cool whip with the rest of the ingredients
6. Mix the marshmallow fluff; barely mix in the fluff so there are marshmallow ribbons through out the pie
7. Pour mixture into the pan on top of the Oreo crust
8. Freeze over night or for at least 8 hours; thaw for 10 minutes before serving

A food processor can help make the crust!

A springform pan is very handy with cheesecake recipes!