Rocky Road Cheesecake with Shortbread Base and Kahlua & Espresso Topping

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Ingredients:

• Shortbread base:
• 1 1/2 cups of shortbread cookies, crushed
• 6 tablespoons of unsalted butter, melted
• Rocky Road filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of pure vanilla extract
• 1/2 cup of mini marshmallows
• 1/4 cup of semisweet chocolate chips
• 1/4 cup of chopped pecans
• Kahlua & Espresso topping:
• 1/4 cup of Kahlua
• 1/4 cup of brewed espresso, cooled to room temperature
• 1 tablespoon of granulated sugar

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed shortbread cookies and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
3. Meanwhile, prepare the Rocky Road filling. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Fold in the mini marshmallows, semisweet chocolate chips, and chopped pecans. Pour the mixture onto the cooled shortbread crust.
4. Bake the cheesecake for 45 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven but leave the cheesecake in the oven for an additional 15 minutes. Remove from the oven and let it cool to room temperature.
5. Once cooled, prepare the Kahlua & Espresso topping. In a small bowl, mix the Kahlua, brewed espresso, and granulated sugar until well combined. Pour the mixture over the top of the cheesecake.
6. Refrigerate the cheesecake for at least 2 hours before serving. Enjoy!