Decadent Delight Cheesecake

Ingredients:

• Apple Pie Base:
• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Rocky Road Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup mini marshmallows
• 1/4 cup chopped almonds
• 1/4 cup semisweet chocolate chips
• Fudge Brownie Topping:
• 4 oz semisweet chocolate, chopped
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F.
2. Make the apple pie base by mixing together all ingredients in a bowl. Then press the mixture onto the bottom and up the sides of a greased 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
4. Make the rocky road filling by beating the cream cheese and sugar together on medium-high speed until creamy.
5. Add in the sour cream, eggs, and vanilla extract, and beat until combined.
6. Fold in the mini marshmallows, chopped almonds, and semisweet chocolate chips by hand, then pour the filling into the prepared crust.
7. Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Make the fudge brownie topping by melting the chocolate, butter, and heavy cream in a double boiler until smooth.
10. Remove from heat and stir in the sugar and vanilla extract until combined.
11. Pour the fudge topping over the cooled cheesecake and spread it evenly with a spatula.
12. Refrigerate the cheesecake for at least 2 hours or overnight before serving.
13. Enjoy your Decadent Delight Cheesecake!