Rocky Road Cheesecake Brownies

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted

Rocky Road Filling

• 16 ozNorman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1/2 cup chocolate chips
• 1/4 cup chopped almonds
• 1/4 cup mini marshmallows

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat the oven to 350°F.
2. Make the graham cracker base by combining the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. Make the filling by beating the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar together in a large bowl until smooth. Beat in the eggs one at a time. Stir in the chocolate chips, chopped almonds, and mini marshmallows. Pour the mixture over the crust.
4. Bake the cheesecake for 35-40 minutes or until set. Remove from the oven and let it cool to room temperature.
5. Make the fudge brownie topping by melting the butter in a saucepan over low heat. Stir in the sugar, cocoa powder, salt, and vanilla extract. Remove from the heat and stir in the flour until well combined.
6. Pour the brownie mixture over the cooled cheesecake and spread it evenly. Return the cheesecake to the oven and bake for another 15-20 minutes.
7. Let the cheesecake cool completely in the pan before slicing and serving.