Rocky Road Cheesecake

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Oreo Crust Ingredients:

• 24 Oreo Cookies
• 1/4 cup unsalted butter, melted

Rocky Road Filling Ingredients:

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup chopped walnuts
• 1/2 cup mini marshmallows
• 1/2 cup mini chocolate chips

Toasted Almonds Topping Ingredients:

• 1/2 cup sliced almonds
• 2 tbsp granulated sugar
• 1 tbsp unsalted butter

Oreo Crust Instructions:

1. Preheat oven to 350°F (180°C).
2. Place Oreo cookies in the bowl of a food processor and pulse until fine crumbs form.
3. Add melted butter and pulse until combined.
4. Press Oreo mixture onto the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then cool completely.

Rocky Road Filling Instructions:

1. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add sugar and vanilla and beat until well combined.
3. Add eggs, one at a time, and mix until just combined.
4. Stir in chopped walnuts, mini marshmallows, and mini chocolate chips.
5. Pour filling over Oreo crust.
6. Bake for 45-50 minutes until the edges are set and the center is still slightly jiggly.
7. Let cheesecake cool on a wire rack for 10 minutes.
8. Run a knife around the edges of the cheesecake to loosen it from the pan.
9. Refrigerate for at least 4 hours or overnight.

Toasted Almonds Topping Instructions:

1. In a small skillet, toast sliced almonds over medium heat until golden brown.
2. Remove from heat and stir in sugar and unsalted butter until the sugar melts and coats the almonds.
3. Let cool completely.
4. Top the chilled cheesecake with the toasted almonds mixture.