Campfire Cheesecake

Oreo Crust

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

Rocky Road Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup mini marshmallows
• 1/4 cup toasted chopped almonds
• 1/4 cup chopped dark chocolate

Fruit Compote Topping

• 1 cup mixed fresh or frozen berries (strawberries, blackberries, blueberries, and raspberries)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 325°F.
2. Make the crust: Crush Oreo cookies in a food processor or a zip-top bag with a rolling pin until they are fine crumbs. Add melted butter and pulse until well combined.
3. Press the crust mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool while you make the filling.
4. In a large bowl, beat the two containers of Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until creamy. Add sugar and vanilla extract and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in sour cream.
5. Fold in mini marshmallows, toasted chopped almonds, and chopped dark chocolate.
6. Pour the filling into the cooled crust and bake for 60-70 minutes, or until the cheesecake is set and doesn't jiggle when gently shaken. Turn off the oven and let it cool in the oven for an additional 30 minutes with the door ajar.
7. Meanwhile, make the fruit compote topping: In a medium saucepan, combine mixed berries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally until the mixture comes to a simmer and thickens, about 5-7 minutes. Remove from heat and let it cool completely.
8. Once the cheesecake is cooled, remove it from the oven and chill in the refrigerator for at least 4 hours, or preferably overnight.
9. Serve chilled with fruit compote on top and enjoy!