Rocky Road Peanut Butter Cup Cheesecake

Oreo Base

• 2 cups Oreo cookies, crushed
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Preheat oven to 375°F. Mix all ingredients together and press mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.

Rocky Road Filling

• 3 Norman's Kosher Cholov Yisroel Cream Cheese containers (24 ounces total)
• 1 cup granulated sugar
• 1 cup sour cream
• 4 eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup chopped pecans

Reduce oven temperature to 350°F. Beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Beat in sour cream and cocoa powder. Add eggs, one at a time, beating well after each addition. Stir in marshmallows, chocolate chips, and pecans. Pour mixture into the cooled crust and bake for 45 minutes.

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, melted
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup mini Reese's Peanut Butter Cups, chopped

Beat peanut butter and melted butter in a large bowl with an electric mixer until creamy. Gradually beat in powdered sugar and vanilla extract. Spread the mixture over the cooled cheesecake and sprinkle chopped Reese's Peanut Butter Cups on top. Chill in the refrigerator for at least 2 hours before serving.