Preheat oven to 350°F.

Brush springform pan using a pastry brush with softened butter and set aside.

Place sandwich cookies in the bowl of a food processor and pulse until they become fine crumbs. Drizzle in 4 tablespoons butter and pulse a few more times to mix. Pour crumbs into springform pan and press along the bottom and up the sides of the pan to form a crust. Bake 10 minutes. Remove and allow to cool completely.

In the bowl of a stand mixer, add cream cheese and beat until light and fluffy, about 2 minutes.

Add sugar and continue beating another minute. Add hot chocolate powder and blend just until combined.

With the mixer on low add eggs, one at a time beating only until the yellow disappears.

Blend in vanilla and turn off mixer.

In a medium microwave-safe bowl, add chocolate chips, remaining 4 tablespoons butter, corn syrup, cream and salt and microwave in 30 minute increments until smooth stirring after each.

Once the chocolate ganache is nice and smooth add 4 tablespoons to the cream cheese batter and mix on low just until incorporated.

Pour batter evenly into prepared crust, wrap springform pan on the bottom and up the sides with foil to prevent leakage and place in a baking dish with sides. Pour hot water into the baking dish so that it reaches half way up the sides of the springform pan and bake for 1 hour or until a toothpick inserted into the center of the cheesecake comes out clean. Allow to cool on a wire rack.

Using remaining chocolate ganache (reheat in the microwave for 30 seconds if needed) pour onto the top of the cheesecake in a circle leaving about an inch border all the way around.

Garnish with tiny marshmallows if desired. May be served warm or chilled.