Rocky Peach Mango Cheesecake

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Ingredients:

• 18 Oreo cookies, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup mini marshmallows
• 1/2 cup chopped walnuts
• 1/4 cup semisweet chocolate chips
• 1/4 cup white chocolate chips
• 1/2 cup diced peaches
• 1/2 cup diced mangoes
• 1 tablespoon honey

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, mix together the Oreo cookie crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan in an even layer. Bake for 8 minutes and let cool.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until creamy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, mix together the mini marshmallows, chopped walnuts, semisweet chocolate chips, and white chocolate chips. Fold the mixture into the cheesecake batter.
6. Pour the cheesecake batter over the Oreo crust and smooth the top. Bake for 50-55 minutes, or until the center of the cheesecake is just set. Let cool to room temperature on a wire rack, then cover and chill in the refrigerator for at least 4 hours or overnight.
7. In a small saucepan, combine the diced peaches, diced mangoes, and honey. Cook over medium heat, stirring occasionally, until the fruits are soft and the mixture is syrupy, about 10 minutes. Remove from heat and let cool.
8. When ready to serve, remove the cheesecake from the springform pan and transfer to a serving platter. Spoon the peach and mango topping over the top of the cheesecake, and serve.