A Nutmeg, Sweet Potato and Marshmallow Cheesecake on a Black & White Cookie Crust

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Ingredients for the crust:

• 1 1/2 cups finely crushed Black & White cookies
• 6 tablespoons unsalted butter, melted and cooled

Ingredients for the filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground nutmeg
• 1 cup sweet potato puree
• 3 large eggs, at room temperature

Ingredients for the topping:

• 1 1/2 cups mini marshmallows
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (180°C). Wrap the bottom and sides of a 9-inch (23cm) springform pan with aluminum foil, making sure it goes up to the edges of the pan to prevent water from seeping in.
2. In a bowl, combine the crushed Black & White cookies and melted butter until it resembles wet sand. Press mixture onto the bottom of the prepared pan. Chill in the fridge for 10 minutes.
3. In a large mixing bowl, beat the cream cheese until it's smooth and creamy. Add in the granulated sugar, light brown sugar, flour and nutmeg. Beat until combined.
4. Mix in the sweet potato puree until smooth. Add the eggs, one at a time, mixing well after each addition.
5. Pour the filling over the crust and smooth the top with a spatula. Place the springform pan into a large roasting pan. Add boiling water into the roasting pan about halfway up the side of the springform pan. Bake for 45 to 50 minutes or until the cheesecake is set around the edges and slightly jiggly in the center.
6. Remove the pan from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
7. When ready to serve, remove the foil from the pan and place the cheesecake onto a serving plate. In a medium saucepan over low heat, melt the marshmallows with heavy cream, stirring constantly, until it's smooth and creamy. Remove from heat and carefully pour it over the cheesecake. Let it set for a few minutes before serving.