Rocky Road Cheesecake with Toffee Crunch Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted

Rocky Road Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sour cream
• 1 cup miniature marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans

Toffee Crunch Topping

• 1 cup toffee bits
• 1/2 cup chopped pecans

Preheat oven to 350°F. Grease a 9-inch springform pan.

Graham Cracker Base Instructions

1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well blended.
2. Press the mixture onto the bottom of the prepared pan.
3. Bake for 10 minutes. Remove from oven and let cool while preparing the filling.

Rocky Road Filling Instructions

1. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Beat in the cocoa powder and sour cream until well combined.
4. Stir in the marshmallows, chocolate chips, and pecans.
5. Pour the filling over the cooled crust.
6. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Remove from oven and let cool to room temperature.

Toffee Crunch Topping Instructions

1. In a small bowl, combine the toffee bits and chopped pecans.
2. Sprinkle the mixture over the top of the cooled cheesecake.
3. Refrigerate for at least 2 hours, or overnight, before serving.

Enjoy your delicious Rocky Road Cheesecake with Toffee Crunch Topping!