Ingredients

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix

Butter and egg called for on cookie mix pouch for drop cookies

2 tablespoons unsweetened cocoa

1/4 cup butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup sugar

1 cup dark chocolate chips, melted and cooled slightly

3 eggs

2 teaspoons vanilla

1 cup cold heavy whipping cream

1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (about 1 1/2 cups)

Miniature semisweet chocolate chips (for decoration)

Kraft Jet-Puffed mallow bits vanilla marshmallows (for decoration)

Peppermint candies, unwrapped and crushed (for decoration)

Instructions

Step 1: Preheat oven to 375°F. Prepare and bake 36 cookies according to the package directions for drop cookies. Let cookies cool completely, at least 30 minutes. Set aside 16 cookies in an airtight container for another use.

Step 2: Preheat oven to 350°F. Wrap the outside bottom and sides of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Spray the inside of the pan with cooking spray.

Step 3: In a food processor, pulse half of the remaining 20 cookies into fine crumbs. Transfer to a medium bowl. Process the other half into crumbs and add to the bowl. Mix in unsweetened cocoa and melted butter until well combined. Press the crumb mixture firmly onto the bottom and 1/2 inch up the sides of the springform pan. Bake 14 to 16 minutes until set in the center.

Step 4: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until fluffy. Gradually add sugar and continue beating until smooth. Beat in the melted and cooled dark chocolate chips. Add eggs one at a time, beating just until blended after each addition. Stir in vanilla extract. Pour the cheesecake batter over the baked crust.

Step 5: Bake the cheesecake 45 to 50 minutes, or until the edges are set at least 2 inches from the pan edge and the center jiggles slightly when moved. Let cool on a rack for 30 minutes. Run a small metal spatula around the edge of the pan. Refrigerate uncovered for at least 6 hours or overnight.

Step 6: When ready to serve, remove foil and the side of the springform pan. If needed, loosen the cheesecake edges with a metal spatula. In a chilled medium bowl, beat heavy whipping cream until soft peaks form, then add marshmallow creme and beat until smooth. Fit a piping bag with a 1/2-inch round tip and fill with the cream mixture. Starting at the outer edge of the cheesecake, pipe a spiral clockwise toward the center, ending in a tall peak. Decorate with miniature chocolate chips, marshmallow bits, and crushed peppermint candies as desired. Store leftover cheesecake covered in the refrigerator.

Tips & Variations

Use a water bath under the foil-wrapped pan to ensure even baking and prevent cracks in the cheesecake.

Substitute mini peppermint sticks for crushed candies for a festive crunch.

For a less sweet crust, reduce sugar in the cookie mix when making the cookies.

Ensure the cream cheese is fully softened to avoid lumps in the batter.

Allow the cheesecake to chill thoroughly for best texture and easier slicing.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best results, keep it sealed tightly to maintain freshness and prevent absorption of other fridge odors. To reheat, allow slices to come to room temperature for 15–20 minutes before serving; do not microwave as this can change the texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight, which helps it set perfectly. You can prepare it a day ahead and decorate just before serving for best presentation.

What can I use if I don’t have a springform pan?

A regular 9-inch cake pan can be used, but because it’s difficult to remove cheesecake without damaging it, be sure to line the pan with parchment paper for easier removal.