Triple Crown Cheesecake

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup grated carrots
• 1/2 cup chopped pecans
• 1 container of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz)
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1 container of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz)
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine flour, brown sugar, and softened butter. Mix until it turns into a dough. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 8-10 minutes. Remove from the oven and let it cool.
4. To make the rocky road filling, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add eggs one at a time and beat well. Stir in the vanilla extract, mini marshmallows, and semi-sweet chocolate chips. Spread the filling over the cooled crust.
5. Bake for 35-40 minutes, or until the edges start to brown and the center is set. Remove from the oven and let it cool for a few minutes on a wire rack.
6. To make the fudge brownie topping, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add eggs one at a time and beat well. Stir in the vanilla extract, and dark chocolate chips. Spread the filling over the rocky road filling.
7. Bake for another 30-35 minutes, or until the edges start to brown and the center is set.
8. Remove from the oven and let the cheesecake cool completely. Chill in the refrigerator for at least 2 hours before serving.