Decadent Espresso Rocky Road Cheesecake

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Ingredients:

• 25 Oreo cookies, crushed into crumbs
• 5 tbsp unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total), at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup mini marshmallows
• 1/4 cup chopped walnuts
• 2 tbsp unsweetened cocoa powder
• 1 tbsp Kahlua
• 1 tbsp espresso powder
• 1 tbsp hot water

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the Oreo crumbs and melted butter.
3. Press the mixture onto the bottom of a 9-inch springform pan to create the crust.
4. Bake the crust for 10 minutes. Remove from oven and let it cool completely.
5. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
6. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
7. Stir in the heavy cream, marshmallows, chopped walnuts, and cocoa powder.
8. Pour the mixture over the crust and smooth the top with a spatula.
9. Bake for 50-55 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Remove from the oven and let it cool to room temperature.
11. In a small bowl, mix the Kahlua and espresso powder until fully dissolved.
12. Add hot water and mix again until smooth.
13. Pour the Kahlua & Espresso mixture on top of the cooled cheesecake and smooth the top with a spatula.
14. Refrigerate the cheesecake for at least 4 hours or overnight.
15. Slice and serve.