Brie & Cranberry Cheesecake with Rocky Road Filling and Toffee Crunch Topping

Ingredients:

• 8 oz. Brie cheese, rind removed, and chopped
• 1/2 cup fresh or frozen cranberries
• 3/4 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 2 containers (16 oz.) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup mini marshmallows
• 1/4 cup chocolate chips
• 1/4 cup chopped pecans
• 1/4 cup toffee bits

Instructions:

1. Preheat oven to 325°F.
2. In a food processor, pulse the Brie and cranberries until they are finely chopped and well combined.
3. In a separate bowl, mix together the flour, butter, brown sugar, and salt until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 15 minutes or until golden brown. Let cool.
6. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
7. Add the eggs one at a time, mixing well after each egg.
8. Add the vanilla extract and mix until well combined.
9. Divide the mixture in half.
10. Mix the cocoa powder into one half of the mixture and beat until well combined.
11. Stir in the mini marshmallows, chocolate chips, and pecans.
12. Pour the chocolate mixture over the crust.
13. Top with the plain cream cheese mixture.
14. Bake for 45-55 minutes or until the cheesecake is set.
15. Let cool to room temperature, then refrigerate for at least 2 hours.
16. Sprinkle the toffee bits over the top of the cheesecake and serve.