Rocky Caramel Macchiato Cheesecake

Oreo Crust

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted

Mix the crushed Oreos and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Rocky Road Filling

• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup chopped walnuts

Preheat the oven to 325°F. In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the cocoa powder, heavy cream, and vanilla extract. Fold in the mini marshmallows and chopped walnuts. Pour the mixture over the crust in the springform pan. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door closed for 20 minutes. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.

Caramel Macchiato Topping

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon instant espresso powder

In a small saucepan over medium heat, combine the sugar and water. Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color, about 10 minutes. Remove from the heat and carefully pour in the heavy cream (it will bubble vigorously). Stir in the butter and instant espresso powder until smooth. Let cool slightly before pouring over the chilled cheesecake. Chill for another 30 minutes before serving.

Enjoy your delicious Rocky Caramel Macchiato Cheesecake!