Champagne & Raspberry Cheesecake on Black & White Cookie Crust with Marshmallow Topping

this image was generated using AI technology

Ingredients:

• 1 1/2 cups crumbled Black & White cookies
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/4 cup champagne
• 2 eggs
• 1 pint fresh raspberries
• 8 oz marshmallow fluff

Directions:

1. Preheat oven to 350°F.
2. Combine the Black & White cookie crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes or until lightly golden. Remove from oven and let cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour together until smooth. Add champagne and eggs; beat until creamy.
5. Add raspberries and gently stir until combined.
6. Pour mixture over the cooled crust.
7. Bake for 40-45 minutes or until center is almost set.
8. Let cheesecake cool completely and chill in the refrigerator for at least 2 hours.
9. Spread marshmallow fluff on top of the cheesecake. Use a kitchen torch to brown the marshmallow topping. Serve chilled.