Creamy Trio Cheesecake

Pistachio Crumble Base

• 8 oz Pistachios, shelled and toasted
• 1/2 cup Graham Cracker Crumbs
• 4 tbsp Unsalted butter, melted
• 1/4 cup Brown sugar

Instructions:

1. In a food processor, pulse the pistachios until finely ground.
2. Add the graham cracker crumbs, melted butter, brown sugar, and pulse until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, and refrigerate while you make the filling.

Rocky Road Filling

• 24 oz Norman's Kosher Cholov Yisroel cream cheese, softened
• 3/4 cup Granulated sugar
• 1 cup Sour cream
• 4 Large eggs, room temperature
• 2 tsp Vanilla extract
• 1 cup Semisweet chocolate chips, melted
• 1/2 cup Chopped walnuts
• 1/2 cup Mini marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, beat the cream cheese until creamy and smooth.
3. Add the sugar and sour cream, and beat until combined.
4. Beat in the eggs, one at a time, and then stir in the vanilla extract.
5. Stir in the melted chocolate chips, chopped walnuts, and mini marshmallows.
6. Pour the mixture on top of the chilled crust, and smooth out the top.
7. Bake for 45 to 50 minutes, or until the cheesecake is set.
8. Remove from the oven, and let cool to room temperature before adding the topping.

Peanut Butter Cup Topping

• 12 oz Semi-sweet chocolate chips
• 1 1/2 cups Peanut butter cups, chopped
• 1/2 cup Heavy cream

Instructions:

1. Melt the chocolate chips in a double boiler or in the microwave until smooth.
2. Stir in the chopped peanut butter cups and heavy cream, and mix until well combined.
3. Pour the topping on top of the cooled cheesecake, and smooth out the top.
4. Refrigerate for at least 2 hours, or until the topping is set.
5. When ready to serve, remove the cheesecake from the pan, slice, and enjoy!