Rocky Road Cheesecake

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Ingredients:

• 1 package of Oreo cookies
• 3 tablespoons of unsalted butter, melted
• 24 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups of granulated sugar
• 4 large eggs
• 1/2 cup of sour cream
• 1/2 cup of heavy cream
• 1 cup of mini marshmallows
• 1/2 cup of chopped nuts (walnuts or pecans)
• 1/2 cup of semi-sweet chocolate chips
• 1/4 cup of hot fudge sauce
• 1/2 cup of whipped cream

Instructions:

1. Preheat the oven to 350°F
2. In a food processor, pulse the Oreo cookies until finely ground. Add the melted butter and pulse until well combined.
3. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and then allow to cool.
4. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and beat until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the sour cream and heavy cream until well combined.
7. Using a spatula, fold in the mini marshmallows, chopped nuts, and chocolate chips.
8. Pour the cheesecake mixture over the cooled crust and smooth the top.
9. Drizzle the hot fudge sauce over the top of the cheesecake and swirl with a knife.
10. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
11. Allow the cheesecake to cool to room temperature and then refrigerate for at least 4 hours or overnight.
12. When ready to serve, remove the sides of the springform pan and decorate the top of the cheesecake with whipped cream.