Rocky Road Cheesecake

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Oreo Base

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

Rocky Road Filling

• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup mini marshmallows
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips

Hot Fudge Topping

• 1/3 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 2 tbsp light corn syrup

Instructions

1. Preheat the oven to 325°F.
2. Pulse the Oreo cookies in a food processor until finely ground. Add melted butter and pulse until incorporated.
3. Press the mixture onto the bottom and up the sides of a 9-inch springform pan.
4. Beat the cream cheese and sugar with an electric mixer until smooth and creamy.
5. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
6. Fold in the marshmallows, walnuts, and chocolate chips.
7. Pour the filling into the crust and smooth the top.
8. Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
9. Remove from the oven and let cool to room temperature.
10. For the hot fudge topping, heat chocolate chips, heavy cream, and corn syrup in a small saucepan over low heat. Stir until smooth and glossy.
11. Pour the hot fudge over the cheesecake and spread evenly. Let the cheesecake cool completely in the refrigerator for at least 2 hours before serving.