Rocky Road Cheesecake with Caramel Sauce

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup mini marshmallows
• 1/2 cup chopped almonds
• 1/2 cup chocolate chips, melted
• 1/2 cup caramel sauce

Instructions:

1. Preheat the oven to 325°F.
2. In a large bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes.
3. In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and 1 1/2 cups sugar until smooth.
4. Add in eggs one at a time, beating well after each addition.
5. Stir in sour cream and vanilla.
6. Fold in mini marshmallows, chopped almonds, and melted chocolate.
7. Pour mixture over crust and spread it evenly.
8. Bake for 1 hour or until center is almost set.
9. Cool the cheesecake on a wire rack for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake. Remove the pan's sides and cool the cheesecake completely.
10. Refrigerate for at least 2 hours.
11. Before serving, drizzle caramel sauce over the top of the cheesecake.