Oreo Rocky Road Espresso Cheesecake Recipe

Ingredients:

• 24 Oreo Cookies
• 6 tbsp Unsalted Butter, melted
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese (32 oz)
• 1 cup Granulated Sugar
• 4 large Eggs
• 1 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1 cup Mini Marshmallows
• 1/4 cup Chopped Walnuts
• 1/4 cup Mini Chocolate Chips
• 1 tbsp Instant Espresso Powder
• 1/4 cup Semi-Sweet Chocolate Chips

Instructions:

1. Preheat oven to 350°F.
2. Place the Oreo cookies in a food processor and process until fine crumbs form.
3. Add melted butter to the Oreo crumbs and mix well.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. Reduce the oven temperature to 325°F.
6. Using an electric mixer, beat the cream cheese and sugar until smooth.
7. Add eggs one at a time, beating well after each addition.
8. Beat in heavy cream and vanilla extract.
9. Stir in mini marshmallows, chopped walnuts, and mini chocolate chips.
10. Pour the mixture into the prepared crust.
11. Bake until the cheesecake is set but slightly jiggly in the center, about 1 hour and 15 minutes.
12. Turn off the oven, prop open the door, and let the cheesecake cool in the oven for about an hour.
13. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
14. For the topping, melt the semi-sweet chocolate chips in the microwave until smooth.
15. Add instant espresso powder to the melted chocolate and stir until combined.
16. Pour the chocolate-espresso mixture over the chilled cheesecake.
17. Refrigerate the cheesecake for another 30 minutes to allow the topping to set.
18. Slice and serve.