Cinnamon Roll Rocky Road Cheesecake with Hot Fudge Topping

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Cinnamon Roll Base Ingredients:

• 1 1/2 cups cinnamon graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup butter, melted

Rocky Road Cheesecake Filling Ingredients:

• 3 containers (8oz each) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 1/2 cup sour cream
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup chopped walnuts

Hot Fudge Topping Ingredients:

• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1 tablespoon butter

Directions:

1. Preheat your oven to 350°F. Prepare a 9-inch springform pan by greasing the sides and bottom.
2. Mix together the cinnamon graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press onto the bottom of the springform pan.
3. In a large mixing bowl, beat the 3 containers of softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in 3/4 cup granulated sugar and mix well.
4. Add in 3 eggs, one at a time, making sure to mix well after each egg. Mix in 1/2 cup sour cream, 1/4 cup cocoa powder, and 1 teaspoon vanilla extract.
5. Stir in 1 cup mini marshmallows and 1/2 cup chopped walnuts.
6. Pour the cheesecake mixture into the prepared springform pan, on top of the cinnamon roll base.
7. Bake for 45-50 minutes, or until the cheesecake is set in the center. Let cool completely in the pan.
8. In a small saucepan, melt together 1/2 cup semisweet chocolate chips, 1/4 cup heavy cream, and 1 tablespoon butter over low heat, whisking often. Once melted and smooth, remove from heat and let cool slightly.
9. Once the cheesecake is cool, remove it from the pan and place on a serving platter. Pour the hot fudge topping over the top of the cheesecake, spreading it evenly with a spatula. Let cool and set for about 10 minutes before serving. Enjoy!