Caramel Churro Cheesecake with Marshmallow Topping

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Ingredients:

• 6 oz of Churro Cookies, crushed
• 4 Tbsp of unsalted butter, melted
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups of granulated sugar
• 4 large eggs, room temperature
• 1 tsp of vanilla extract
• 1/2 cup of heavy cream
• 1/2 cup of salted caramel sauce, plus more for drizzling
• 1/4 tsp of salt
• 2 cups of mini marshmallows

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the crushed Churro cookies and melted butter. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract, heavy cream, salted caramel sauce, and salt.
6. Pour the cheesecake mixture over the crust in the springform pan.
7. Bake for 45-50 minutes or until set.
8. Remove from the oven and let cool for 10 minutes.
9. Increase the oven temperature to 450°F.
10. Sprinkle the mini marshmallows on top of the cheesecake and return to the oven.
11. Bake for 3-5 minutes or until the marshmallows are golden brown.
12. Remove from the oven and let the cheesecake cool to room temperature.
13. Drizzle salted caramel sauce on top of the marshmallows.
14. Refrigerate for at least 4 hours or overnight.
15. Enjoy your Caramel Churro Cheesecake with Marshmallow Topping!