Cheesecake Delight

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Churro Base

• 1 1/2 cups crushed churros
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Rocky Road Filling

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

Brandy & Cherry Topping

• 1/4 cup brandy
• 1/4 cup granulated sugar
• 1/2 cup cherry preserves

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. For the churro base, combine the crushed churros, melted butter, and granulated sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside.
3. For the rocky road filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer until smooth. Add the heavy cream, eggs, and vanilla extract. Beat until smooth. Fold in the chopped pecans, mini marshmallows, and chocolate chips. Pour the mixture over the churro base.
4. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 30 minutes.
5. For the brandy & cherry topping, combine the brandy and granulated sugar in a saucepan and bring to a simmer over medium heat. Cook until the sugar has dissolved. Add the cherry preserves and stir to combine. Cook for an additional 3-5 minutes or until the mixture has thickened.
6. Let the cheesecake cool at room temperature for 30 minutes, then pour the brandy & cherry topping over the top of the cheesecake. Refrigerate for at least 2 hours before serving.