Preheat the oven to 325 F, then line muffin tin with cupcake liners and set aside.

TO MAKE OREO CRUST - combine Oreo crumbs with melted butter in a medium dish and divide the mixture between the cupcake liners and press. (You will need one spoon of mixture for each liner). Set it aside.

To MAKE CHEESECAKE FILLING - Start by beating cream cheese, sugar and instant hot cocoa mix, at a medium speed in a large dish, until it becomes smooth. Then add eggs, one at a time and beat some more, until it´s combined. Do not over mix.  Next, spread it over the Oreo layer and bake for about 23-25 min. When they are ready, take them out of the oven and cool at a room temperature first, then in the fridge for at least 4 hours. 

TO MAKE CHOCOLATE HANDLES - melt chocolate following the instructions given on the package, first.  Then line baking sheet with parchment paper and then spoon chocolate into piping bag. (Make sure to cut its top off, first). Make 12 chocolate handles on the parchment paper. Be careful to match their size to the size of the cheesecakes. Put them in the fridge to cool.

TO MAKE THE TOPPING - beat heavy whipping cream and powdered sugar until stiff peaks form. 

When they are ready, take the mini cheesecakes out of the fridge, remove paper liners and top them with whipped cream and sprinkle with chocolate flakes and mini marshmallows.

Finally, place gently chocolate handles at the side.