Rocky Road Cheesecake with Parmesan & Garlic Base and Chocolate Ganache Topping

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Ingredients:

1 cup crushed Parmesan & Garlic crackers
3 tablespoons unsalted butter, melted
2 containers Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup mini marshmallows
1/4 cup chopped almonds
1/4 cup chopped chocolate chips
1/2 cup heavy cream
1/2 cup chocolate chips

Preheat the oven to 350°F.
In a mixing bowl, combine the crushed Parmesan & Garlic crackers and melted butter. Press the mixture into the bottom of a 9 inch springform pan to form the crust.
In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the eggs, one at a time, and then stir in the vanilla extract.
Fold in the mini marshmallows, chopped almonds, and chopped chocolate chips until evenly distributed.
Pour the cheesecake mixture over the prepared crust in the springform pan and smooth out the top with a spatula.
Bake the cheesecake for 35-40 minutes or until the center is just set. Allow the cheesecake to cool to room temperature, and then refrigerate for at least 1 hour.
To make the chocolate ganache topping, heat the heavy cream in a saucepan until simmering. Remove from heat and stir in the chocolate chips until melted and smooth.
Pour the chocolate ganache over the chilled cheesecake, spreading it to the edges with a spatula. Chill the cheesecake for another 30 minutes to set the ganache.
Serve and enjoy!