Beat the cream cheese until creamy. Add the sugar and beat until smooth.
Add the marshmallow crème and beat until creamy. Slowly beat in the milk until the mixture is smooth again.
Spoon in the melted chocolate and beat until completely incorporated.
Gently fold in two cups of the whipped topping with a rubber spatula.
Place half the cookie chunks in the bottom of a large triﬂe bowl. Spoon half the cheesecake ﬁlling over the cookies. Use the back of a spoon to smooth the cheesecake out and make it ﬂat in the bowl.
Place a few sliced strawberries standing up around the edge of the bowl. Place half the sliced strawberries lying ﬂat over the cheesecake layer.
Repeat the layers, ending with the strawberries on top.
Place the whole strawberries around the top and pipe the remaining topping in between the berries using a piping bag and icing tip 27. Top each swirl with a mini Oreo cookie.
This triﬂe is best served the day it is made.
This recipe originally appeared in Cheesecake Love (https://amzn.to/2WVRJQx) by Jocelyn Brubaker (St. Martin’s Press, 2017). Photography by Jocelyn Brubaker. Reprinted with permission.