Using a medium-sized mixing bowl, combine the crushed cookie crumbs (do not remove the white filling before crushing) and the melted butter.
Lightly spray a 9x13 baking dish with nonstick spray.
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.
Hot Chocolate Cheesecake Layer
Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute.
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.
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.
Gently fold the hot chocolate mixture into the cheesecake mixture.
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.
Chocolate Pudding Layer
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.
Fold in the mini marshmallows.
Remove the baking dish from the refrigerator. Evenly spread the pudding layer over the top of the cheesecake layer.
Cover the baking dish and return to the refrigerator for 6 hours.
Just before serving, evenly spread the whipped topping over the pudding layer.
Evenly sprinkle with the mini marshmallow.
Cut twelve 3½-inch x 3-inch squares. Drizzle with chocolate syrup just before serving.
The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
To crush the Oreos, you can either use a ziplock bag and rolling pin or a food processor until they are fine crumbs. Be sure to add the whole Oreo cookies to the food processor, filling included. This will help to keep your crust together.
Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your mixture.
You could even dust the top of the lasagna with 1 tablespoon of the hot chocolate mix before drizzling the chocolate syrup.
Chilling this dessert overnight will make it easier to cut and give it a thicker consistency. If you plan to make it a day ahead, add it to the fridge overnight.