Cinnamon Roll Cheesecake with Whiskey & Chocolate Filling and Marshmallow Topping

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Ingredients:

• 1 package Cinnamon Roll cookie mix
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 eggs
• 1/4 cup whiskey
• 1/4 cup unsweetened cocoa powder
• 1/2 cup mini marshmallows

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Make the Cinnamon Roll base according to package instructions and press into the bottom of a 9-inch springform pan.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Gradually mix in the eggs, one at a time, until combined.
5. Stir in the whiskey and cocoa powder.
6. Pour the cheesecake mixture over the Cinnamon Roll base and smooth out the top with a spatula.
7. Bake for 40-45 minutes or until the cheesecake is set but still slightly jiggly in the middle.
8. Remove from the oven and let cool to room temperature.
9. Chill in the refrigerator for at least 4 hours or overnight.
10. Before serving, sprinkle mini marshmallows over the top of the cheesecake and use a kitchen torch to toast them until golden brown and melty.