Cookies & Cream Marshmallow Cheesecake

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Oreo Crust

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted

Cookies & Cream Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 1 cup crushed Oreo cookies

Marshmallow Topping

• 1/2 cup granulated sugar
• 2 tbsp corn syrup
• 1/4 cup water
• 2 large egg whites
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, mix together crushed Oreo cookies and melted butter.
3. Press mixture onto the bottom and up the sides of prepared pan.
4. Bake for 10 minutes. Remove from oven and set aside to cool.
5. In a large bowl, beat cream cheese and sugar until light and fluffy.
6. Add vanilla extract and beat until combined.
7. Add eggs one at a time, beating well after each addition.
8. Stir in crushed Oreo cookies.
9. Pour mixture into the crust and smooth the top.
10. Bake for 45-50 minutes or until the cheesecake is set but slightly jiggly in the center.
11. Remove from the oven and let it cool on a wire rack for 10 minutes.
12. Run a sharp knife around the edges of the pan to release the cheesecake.
13. Let it cool completely, then refrigerate for at least 3 hours or overnight.
14. For the marshmallow topping, in a medium saucepan, mix together sugar, corn syrup, and water. Heat over medium heat until the sugar dissolves.
15. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
16. Gradually pour hot syrup into the egg whites while beating constantly.
17. Beat until the mixture becomes stiff and glossy.
18. Add vanilla extract and beat for another 30 seconds.
19. Spread the marshmallow topping on top of the cheesecake.
20. Brown the topping with a kitchen torch.
21. Refrigerate the cheesecake until ready to serve.