Churro Rocky Road Cheesecake with Chocolate Ganache

Churro Crust

• 1 cup graham cracker crumbs
• 1 cup churro crumbs (about 18 churros)
• 1/3 cup brown sugar
• 1/2 cup unsalted butter, melted

Rocky Road Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup mini marshmallows
• 1/2 cup chopped pecans
• 1/2 cup mini chocolate chips

Chocolate Ganache Topping

• 1 cup heavy cream
• 8 oz bittersweet chocolate, chopped
• 1/4 cup unsalted butter, cubed

Instructions

1. Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, churro crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the prepared pan and slightly up the sides.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until fluffy.
4. Add the granulated sugar and vanilla extract, and beat until combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the mini marshmallows, chopped pecans, and mini chocolate chips.
7. Pour the filling into the prepared crust and bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
8. Cool the cheesecake to room temperature, then refrigerate for at least 2 hours or overnight.
9. To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the chopped chocolate and cubed butter, stirring until melted and smooth.
10. Pour the chocolate ganache over the chilled cheesecake and spread evenly to the edges.
11. Refrigerate for an additional 30 minutes, or until the ganache is set. Serve chilled.