The Cinnamon Pecan Marshmallow Cheesecake

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Ingredients:

• 1 package of cinnamon roll cookie dough
• 1 container of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz)
• 1/2 cup sugar
• 1/2 cup sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1 cup finely chopped pecans
• 1/2 cup mini marshmallows

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Press the cinnamon roll cookie dough into a 9-inch springform pan, making sure to cover the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes and then set aside to cool.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add in the sugar, sour cream, eggs, and vanilla extract and beat until well combined.
4. Stir in the chopped pecans and pour the mixture over the cooled cinnamon roll crust.
5. Bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. Take the cheesecake out of the oven and sprinkle the mini marshmallows over the top. Return to the oven and bake for an additional 5-8 minutes, or until the marshmallows are lightly toasted.
7. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.