Rocky Rose Cheesecake

this image was generated using AI technology

Oreo Base

24 Oreo cookies, crushed
4 tablespoons unsalted butter, melted

Rocky Road Filling

16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
2/3 cup mini marshmallows
1/2 cup semisweet chocolate chips
1/4 cup chopped pecans

Rose Topping

1/2 cup heavy cream
1/2 cup confectioner's sugar
1/2 teaspoon rose water
pink food coloring

Mix crushed Oreo cookies and melted butter until well combined. Press mixture into bottom of a 9-inch springform pan. Place in freezer while making filling. In a large bowl, mix cream cheese and granulated sugar until well combined. Add sour cream and vanilla extract and mix until smooth. Fold in mini marshmallows, semisweet chocolate chips, and chopped pecans. Pour mixture over crust. Refrigerate for at least 2 hours, or until set. To make the rose topping, mix heavy cream and confectioner's sugar until soft peaks form. Add rose water and pink food coloring, to desired shade. Spread topping evenly over cheesecake. Refrigerate for at least 45 minutes, or until topping is set. Serve chilled. Enjoy!