Cheesecake Delight: Rosemary & Olive Oil Base, Rocky Road Filling, Bourbon & Butterscotch Topping

Ingredients:

• 8oz Rosemary & Olive Oil crackers, crushed
• 6tbsp unsalted butter, melted
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 cups mini marshmallows
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup heavy cream
• 2 tbsp bourbon
• 1/2 cup butterscotch chips

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a bowl, mix the crushed rosemary & olive oil crackers and melted butter until well combined. Press the mixture onto the bottom of the prepared pan and chill in the fridge for 15 minutes.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs one at a time, mixing after each egg addition and scraping the sides of the bowl when needed.
4. Fold in the mini marshmallows, chocolate chips, and chopped walnuts. Pour the mixture into the chilled crust and smooth the surface with a spatula.
5. Bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
6. Remove the cheesecake from the oven and let it cool in the pan for 15 minutes. Run a knife around the edges of the cheesecake to loosen it from the pan. Chill it in the fridge for at least 2 hours before adding the topping.
7. In a small saucepan, heat the heavy cream and bourbon over medium heat just until it starts to boil. Remove from the heat and add in the butterscotch chips. Stir until the chips are melted and the mixture is smooth.
8. Pour the bourbon & butterscotch topping over the chilled cheesecake and spread it with a spatula.
9. Chill the cheesecake for an additional 1-2 hours or overnight before serving.