The Rocky Fudge Cheesecake

Vanilla Wafer Base

• 1 1/2 cups vanilla wafer crumbs (about 60 wafers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Rocky Road Filling

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

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 eggs
• 1/2 cup all-purpose flour

Instructions:

1. Preheat oven to 350°F.
2. For the base, combine vanilla wafer crumbs, sugar, and melted butter and press into bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. For the filling, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract together with an electric mixer until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in mini marshmallows, chopped walnuts, and melted chocolate chips.
6. Pour filling over prepared crust and bake for 40 minutes or until set.
7. For the topping, melt butter in a medium saucepan over low heat.
8. Add sugar, cocoa powder, and salt and stir until combined.
9. Remove from heat and add eggs, one at a time, stirring well after each addition.
10. Add flour and mix until well combined.
11. Spoon fudge brownie mixture over the cheesecake and spread evenly.
12. Bake for an additional 15 minutes or until topping is set.
13. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight before serving.