Rocky Road Fudge Cheesecake

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Shortbread Base

1 1/2 cups shortbread cookie crumbs
1/4 cup sugar
6 tbsp unsalted butter, melted

Rocky Road Filling

16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1/2 cup chocolate chips, melted
1/2 cup mini marshmallows
1/2 cup chopped pecans
3 eggs

Fudge Brownie Topping

1/2 cup chocolate chips
4 tbsp unsalted butter
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 egg

1. Preheat the oven to 325°F. 2. Mix the shortbread cookie crumbs, sugar, and melted butter together in a bowl. Press the mixture into the bottom of a 9-inch springform pan. 3. In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar, vanilla extract, melted chocolate, and eggs, one at a time, beating well after each addition. Stir in the marshmallows and pecans. Pour the mixture over the shortbread base. 4. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. 5. In a saucepan, melt the chocolate chips and butter over low heat. Remove from heat and whisk in the sugar, flour, cocoa powder, baking powder, salt, and egg until smooth. 6. Pour the fudge brownie topping over the cheesecake and bake for an additional 10-15 minutes or until the brownie layer is set. 7. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours. 8. Serve and enjoy!