Step 1

Using a medium-sized mixing bowl, combine the crushed cookie crumbs (do not remove the white filling before crushing) and the melted butter.

Step 2

Lightly spray a 9x13 baking dish with nonstick spray.

Step 3

Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the hot chocolate cheesecake layer.

Step 4

Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute.

Step 5

Lower the mixer speed to low, add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another 1 minute.

Step 6

Using a separate medium-sized mixing bowl and handheld mixer on medium-high, beat together the heavy cream and hot chocolate mix until stiff peaks.

Step 7

Gently fold the hot chocolate mixture into the cheesecake mixture.

Step 8

Remove the crust from the refrigerator. Evenly spread the cheesecake layer over the top of the crust and return to the refrigerator while you make the chocolate pudding layer.

Step 9

Using a medium-sized mixing bowl and a handheld mixer on medium-high, combine the pudding mixes and milk. Continue mixing until the pudding becomes thickened.

Step 10

Fold in the mini marshmallows.

Step 11

Remove the baking dish from the refrigerator. Evenly spread the pudding layer over the top of the cheesecake layer.

Step 12

Cover the baking dish and return to the refrigerator for 6 hours.

Step 13

Just before serving, evenly spread the whipped topping over the pudding layer.

Step 14

Evenly sprinkle with the mini marshmallow.

Step 15

Cut twelve 3½-inch x 3-inch squares. Drizzle with chocolate syrup just before serving.