Rocky Road Cheesecake with Caramel Sauce Topping

Ingredients:

• 1 package of Oreo cookies, crushed (14.3 oz)
• 4 tablespoons unsalted butter, melted (2oz)
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (24oz)
• 1/2 cup granulated sugar (4oz)
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups mini marshmallows (7 oz)
• 1/2 cup mini chocolate chips (3 oz)
• 1/2 cup chopped pecans (2.5 oz)
• 1/2 cup caramel sauce, for topping

Directions:

1. Preheat oven to 325°F.
2. Mix the crushed Oreo cookies and melted butter in a bowl until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
5. Add the sugar and vanilla extract, and beat until combined.
6. Add the eggs one at a time, beating well after each addition.
7. Fold in the marshmallows, chocolate chips, and chopped pecans into the mixture.
8. Pour the mixture into the prepared crust, and spread it evenly.
9. Bake the cheesecake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
10. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours, or overnight.
11. When ready to serve, drizzle the caramel sauce over the top of the cheesecake.