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If using the chocolate bar for shavings to decorate the cheesecake, place it into the freezer, so it's ready when needed.
In a medium microwavable bowl, melt the butter. Place the chocolate cookies with filling into a blender or food processor and blend until they are fine crumbs. Add to the butter and mix until well combined.
Place into a 9-inch pie plate. Spread the mixture evenly across the bottom, pressing it up along the sides. Place into the freezer to chill for a minimum of 30 minutes.
In a mixing bowl, beat the cream cheese until smooth, Add the hot chocolate mix, powdered sugar, and vanilla. Mix well, scraping down the sides of the bowl as needed.
With a rubber spatula, fold in 2 cups of the Cool Whip until thoroughly combined.
Pour into pie crust, and spread evenly with an offset spatula. Cover the surface with a sheet of plastic wrap and refrigerate for a minimum of 6 hours, but preferably overnight.
Remove the plastic wrap and cover the cheesecake with the Lucky Leaf Premium Cherry Fruit Filling or Topping.
Remove chocolate bar from freezer and using a vegetable peeler or grater, shave the chocolate onto a small plate.
Drizzle the cheesecake with optional marshmallow sundae sauce, sprinkle chocolate shavings over the top, and decorate with remaining Cool Whip.