I love anything that has caramel and chocolate. It has to be my favorite combination in the whole world. And this Rocky Road Cheesecake does not disappoint on both the caramel and the chocolate and much, much more!!!

INGREDIENTS

1 1/2 cups (About 18-20 cookies) Oreo Cookies Crushed – Or Oreo Baking Crumbs
1/4 cup Melted Butter
3 (8oz) pkgs Cream Cheese
3/4 cup Sugar
3 eggs
6 squares melted Baker’s semi sweet Baking Chocolate
Handful (Approx 10-15) Chopped Kraft Caramels
Jet Puffed Mini Marshmallows
1 cup chocolate chips or chocolate chunks
1/2 cup chopped pecans
1/2 cup caramel sauce

Mix crushed oreo cookies (blitzed in the food processor is the best way to crush the cookies)  with melted butter. Blend well and press onto the bottom of a 9 inch springform pan.

Beat softened (room temperature) cream cheese with sugar until well blended. Add 3 eggs, one at a time, and mix on low speed after each addition, just until blended. Stir in 6 squares of melted Baking chocolate until completely combined. Make sure to scrape the sides of the mixing bowl.

Chop the caramels into 4ths and fold into cheesecake mix. Pour into pan, on top of the Oreo base. Spread around with a spatula.

Bake at 350 degrees for 45-50 minutes if using a silver springform pan. If you are using a dark non-stick springform pan, decrease the temperature to 325 degrees and bake for 45-50 minutes. In both pans, bake the cheesecake until the center is almost set.

Take the cheesecake out of the oven and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows, chocolate chips or chunks, and chopped pecans. Broil till the marshmallows are slightly brown. Watch carefully as the marshmallows brown easily. It took less than a minute for me to get the marshmallows brown.

Cool the cheesecake till it gets to room temperature and then place in the refrigerator for at least 3 hours or overnight. Just before serving, drizzle caramel sauce all over the cheesecake.