Rocky Road Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Oreo Cookie Crumb
• 5 Tablespoons Unsalted Butter, melted
• FOR THE FILLING:
• 1/2 pounds, 7/8 ounces, weight Dark Chocolate, Chopped Into Small Pieces
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Sugar
• 1/4 cups Sour Cream
• 2 whole Eggs
• FOR THE TOPPING:
• 3-5/8 ounces, weight Dark Chocolate, Chopped Into Small Pieces
• 1/2 cups Mini Marshmallow
• 1/2 cups Almond, Lightly Toasted And Roughly Chopped

1. Preheat oven at 350u0b0F. Grease a 7-inch springform pan.
2. Make the crust by mixing all the crust ingredients together in a food processor or with a fork. Press the mixture onto the bottom of the springform pan. Bake crust for 8 minutes. Set aside to cool. Turn down oven temperature to 275u0b0F.
3. To prepare filling, place chocolate in a heat-proof bowl over a pot of simmering water, and stir constantly until chocolate is melted. Set aside.
4. In a standing mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add sour cream and beat to combine. Then add eggs, one at a time. Mix for 2 minutes. On low speed, pour in melted chocolate, blend for another 2 minutes until well combined.
5. Pour the filling over the cooled crust. Tap the pan on the counter a few times to release all the air in the batter. Bake for 45 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet-looking.
6. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least 1 hour. Chill for at least 4 hours, or preferably overnight.
7. Before serving, leave the cake in room temperature for 30 minutes. For the topping, melt the dark chocolate. Pour the melted chocolate on top of the cake, sprinkle marshmallows and almonds, then drizzle over some extra chocolate.

cookie, unsalted butter, filling, chocolate, weight cream cheese, sugar, ubc, eggs, marshmallow

Taken from tastykitchen.com/recipes/desserts/rocky-road-cheesecake/ (may not work)