Rocky Road Caramel Macchiato Cheesecake

Graham Cracker Base

• 10 oz Graham Crackers, crushed
• 1/4 cup Sugar
• 1/2 cup Unsalted Butter, melted

Rocky Road Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Sugar
• 1 tsp Vanilla Extract
• 4 Eggs
• 1 cup Mini Marshmallows
• 1/2 cup Chopped Walnuts
• 1/2 cup Chocolate Chips

Caramel Macchiato Topping

• 1 cup Heavy Cream
• 1/2 cup Brown Sugar
• 2 tbsp Instant Coffee Granules
• 1/4 cup Unsalted Butter

Directions

1. Preheat oven to 350°F.
2. Crush the graham crackers in a food processor and mix with the sugar and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add sugar and vanilla extract and mix well. Add eggs one at a time, mixing after each addition. Fold in marshmallows, walnuts, and chocolate chips.
4. Pour filling over the graham cracker crust and smooth out the top. Bake for 45-50 minutes or until the center is almost set.
5. In a small saucepan, heat heavy cream, brown sugar, and instant coffee granules over medium heat. Stir until sugar is dissolved. Add butter and stir until melted. Remove from heat.
6. Pour the caramel macchiato topping over the cheesecake and refrigerate for at least 3 hours or overnight.
7. Using a knife, loosen the edges of the cheesecake from the pan and remove the springform pan sides. Slice and serve.