Preheat freezer to its standard setting, as the cheesecake will need to be frozen until solid.

Pulse Oreo cookies in a food processor until they are fine crumbs.

Transfer crumbs to a bowl, then add melted butter and sugar, and stir until combined, achieving a texture similar to wet sand.

Grease a 9” pie plate and press in the crust mixture.

Beat cream cheese in a large bowl using a hand mixer until light and fluffy.

Add powdered sugar, chocolate sauce, Swiss Miss hot cocoa packs, and salt, and mix until smooth.

Add about half of the heavy cream and beat until smooth, then add the rest of the heavy cream and beat until very fluffy.

Fold in mini marshmallows, then pour cheesecake mixture into the prepared crust.

Freeze until solid, about 4 hours, or until the cheesecake is frozen through and the texture is set.