Audrey's Rocky Road Cheesecake

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Ingredients:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature
• 1/2 cup chopped roasted almonds
• 1/2 cup mini marshmallows
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream, chilled
• 1 tablespoon powdered sugar
• Maraschino cherries, for decoration

Instructions:

1. Preheat the oven to 325°F. In a bowl, mix together the crushed Oreos and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and vanilla extract and mix until combined. Add the sour cream and mix until smooth.
3. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
4. Stir in the chopped almonds, mini marshmallows, and chocolate chips.
5. Pour the filling into the prepared crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
6. Let the cheesecake cool in the pan for 30 minutes, then chill in the refrigerator for at least 2 hours.
7. In a chilled bowl, whip the heavy cream and powdered sugar until it reaches stiff peaks. Spoon the whipped cream over the top of the chilled cheesecake, spreading it out evenly. Decorate with Maraschino cherries.
8. Serve and enjoy!