Banana-Choc-Hazelnut Cheesecake with Marshmallow Topping

Ingredients:

• 12 ounces graham crackers, crushed
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup chocolate hazelnut spread
• 1/4 cup heavy cream
• 1 cup kosher mini marshmallows

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine crushed graham crackers, 1/3 cup granulated sugar, and melted butter. Mix well and press onto the bottom of the prepared pan.
3. Pre-bake the crust for 8 minutes. Remove from the oven and allow to cool completely.
4. In another mixing bowl, beat the mashed bananas, Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup granulated sugar, flour, and vanilla extract until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the banana cheesecake mixture onto the cooled crust.
7. In a microwave-safe bowl, heat the chocolate hazelnut spread and heavy cream until the chocolate has melted. Stir until smooth.
8. Drizzle the chocolate mixture over the banana cheesecake batter and swirl gently with a knife to create a marbled effect.
9. Bake the cheesecake for 55-60 minutes until the edges are set and the center jiggles slightly when shaken.
10. Remove from the oven and let it cool for about 10 minutes.
11. Sprinkle the marshmallows evenly on top of the cheesecake and place it back in the oven for 2-3 minutes until the marshmallows are golden brown. Keep an eye on it to avoid burning.
12. Remove the cheesecake from the oven and let it cool completely before chilling in the refrigerator for at least 3 hours.
13. Slice the cheesecake and serve cool.