Rocky Road and Marshmallow Cheesecake with Black & White Cookie Crust

Ingredients:

• 12 Black & White cookies, crushed
• 6 tablespoons unsalted butter, melted
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup mini marshmallows
• 1/4 cup chopped almonds
• 1/4 cup chopped pecans
• 1/4 cup mini marshmallows

Instructions:

1. Preheat the oven to 350°F.
2. Mix the crushed Black & White cookies and melted butter together in a bowl until well combined. Press onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes. Remove from the oven and let it cool.
4. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
5. Add the eggs and vanilla extract, and beat again until everything is well blended.
6. Stir in the melted chocolate chips, chopped nuts, and 1/2 cup mini marshmallows.
7. Pour the mixture onto the cooled crust and smooth the top.
8. Bake for 35-40 minutes, or until the center is almost set.
9. Remove from the oven and sprinkle the remaining 1/4 cup of mini marshmallows on top of the cheesecake.
10. Place under the broiler for 1-2 minutes, or until the marshmallows are lightly browned and toasted.
11. Let the cheesecake cool to room temperature on a wire rack. Once cooled, chill in the refrigerator for at least 2 hours, or overnight.