Cheesecake Base:
16 oz room temperature cream cheese
1 cup brown sugar
1 tbsp vanilla
4 eggs
1 cup crushed oreos
2.5 cups crushed graham crackers
1/3 cup sugar
1 tsp cinnamon
1/2 cup melted butter
10 Oreos depending on the size of the cake pan
Chocolate Ganache:
2 cups dark chocolate chips
1/2 cup heavy whipping cream
Marshmallow Fluff Topping:
3 eggs whites
3/4 cup sugar
1/2 tsp cream of tartar
1/3 cup water
3/4 cup light corn syrup
1/2 tsp vanilla
pinch of salt
For the cake topping:
12 Oreos depending on the size of the cake pan
springform cake pan
candy thermometer
stand mixer

For the crust:
Preheat the oven to 425ºF.
In a mixing bowl, combine the crushed graham crackers with granulated sugar, cinnamon and melted butter. Mix well until all the ingredients are well combined.

Spray the inside of a springform cake pan with cooking spray or coat it with butter. Add the graham cracker mixture to the pan, and using your hands, press it down and along the sides to form a deep dish like crust.

Place roughly 10 Oreos in the center of the cake pan to create a bottom layer of Oreos.
Bake in the oven for roughly 7 minutes or until the crust has gotten a darker color. Take it out and set it aside leaving the oven on.
For the cake mixture:
Combine the room temperature cream cheese with the brown sugar, vanilla and eggs. Mix it well until it becomes a smooth like consistency.
Fold the crushed Oreos in the mixture. You should see little specks of Oreo.

Add the mixture to the cake pan and bake for about 17 minutes. After that, turn the oven to 250ºF and bake for an additional 50 minutes. Take the cake out and let it cool completely.
For the marshmallow fluff:
Add the egg whites and cream of tartar to a bowl of a stand mixer with the whisk attachment. Whisk the egg whites until you see soft peaks (about 5 minutes or until the white droops down but stays on the whisk).

Meanwhile, in a saucepan or pot, combine water, sugar, and corn syrup and heat to boiling just until the sugar dissolves.
Using a candy thermometer, heat the mixture to 240ºF.

Turn the stand mixer to medium speed and carefully pour in the sugar mixture. When it’s all incorporated, turn the mixer to medium high and mix for roughly 10 minutes or until you reach a marshmallow fluff consistency.
Add the vanilla and continue to mix for about 3-5 more minutes. Transfer the fluff to a piping bag or ziploc with the corner cut off.
For the chocolate ganache:
In a double boiler or microwave safe bowl, add the chocolate chips.
Heat the chocolate chips until they start to melt. Combine the heavy cream and mix well.
Continue to use the double boiler or 10 second rounds in the microwave to fully melt the chocolate and cream together until smooth.

When the cake has cooled to room temperature it’s time to build. Cover the entire thing in the chocolate ganache making sure it spills over the edges and coats the sides.
Place Oreo cookies along the entire sides using the ganache as an adhesive.
Using the piping bag, add the marshmallow fluff to the top in a circular design.
Using a torch, brown the marshmallow fluff. Enjoy!