Rocky Road Black & White Cheesecake with Fudge Brownie Topping

Ingredients:

• 2 cups crushed Black & White cookies
• 6 tablespoons melted unsalted butter


• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt


• 1 cup mini marshmallows
• 1/2 cup rough chopped roasted almonds
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped milk chocolate


• 1 batch Fudge Brownie Mix (prepared according to instructions)

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, mix together the crushed Black & White cookies and melted butter until well combined. Press the mixture into the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add vanilla extract and salt, and mix until just combined.
4. Pour the cheesecake batter over the cookie crust.
5. Bake for 45-50 minutes, until the cheesecake is set but slightly jiggly in the center. Let the cheesecake cool to room temperature and then refrigerate for at least 2 hours.
6. In a medium mixing bowl, mix together mini marshmallows, roasted almonds, semisweet chocolate chips, and chopped milk chocolate. Spread this mixture over the top of the cheesecake.
7. Prepare the fudge brownie mix according to instructions and spread it over the rocky road topping. Let the brownies cool to room temperature.
8. Slice and serve the Rocky Road Black & White Cheesecake with Fudge Brownie Topping.