Mint Chocolate Chip Cheesecake with Buttermilk Biscuit Base and Marshmallow Topping

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Ingredients:

• 2 cups Buttermilk Biscuit crumbs
• 1/2 cup unsalted butter, melted
• 1 package (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 2 large eggs, at room temperature
• 1 container (8 oz) kosher marshmallow fluff

Instructions:

1. Preheat oven to 350°F. Butter a 9-inch springform pan.
2. In a medium bowl, combine Buttermilk Biscuit crumbs and melted butter until mixture resembles wet sand. Press mixture into the bottom of the prepared pan.
3. In a large bowl, beat cream cheese and sugar until fluffy. Gradually beat in heavy cream, peppermint extract, salt, and mini chocolate chips until well mixed.
4. Beat in eggs, one at a time, until just blended. Pour mixture into the prepared crust.
5. Bake for 40-45 minutes or until the edges are set but the center still jiggles a little when shaken. Let cool completely.
6. Microwave marshmallow fluff for 30 seconds or until slightly melted. Spread over cooled cheesecake.
7. Refrigerate for at least 4 hours or overnight before slicing and serving.