Cookies & Cream Marshmallow Cheesecake

Ingredients:

• 1 package of Black & White cookies
• 4 tablespoons of unsalted butter, melted
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 oz)
• 1 1/2 cups of granulated sugar
• 3/4 cup of heavy cream
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1 cup of crushed Black & White cookies
• 2 cups of mini marshmallows

Instructions:

1. Preheat the oven to 350°F.
2. Pulse the Black & White cookies in a food processor until they turn into fine crumbs.
3. Add the melted butter to the cookie crumbs and mix until combined. Press the cookie mixture onto the bottom of a 9-inch springform pan. Bake the crust for 10 minutes.
4. While the crust is baking, prepare the filling. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy. Add the sugar and heavy cream and mix until combined.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and crushed Black & White cookies.
6. Pour the filling over the baked crust and smooth out the top with a spatula. Bake the cheesecake for 50-60 minutes or until the center is almost set.
7. Remove the cheesecake from the oven and top with the mini marshmallows. Return to oven and bake for an additional 5-7 minutes or until the marshmallows are lightly browned.
8. Remove the cheesecake from the oven and allow it to cool completely before slicing and serving.