Ingredients

The following ingredients have 6 Servings
  • 1 cup oreo crumbs (approx 16 cookies)
  • 3 1/2 tbsp melted butter
  • 2 pkg cream cheese (room temperature )
  • 1/2 cup sugar
  • 1 cup chocolate chips (semi-sweet or darker)
  • 1 tsp vanilla
  • 2 eggs (beaten )
  • 1/2 cup caramel sauce (divided)
  • 1 1/2 cups mini marshmallows
  • 1/3 cup chopped pecans
  • 1/3 cup mini chocolate chips

Instruction

  • 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 6 inch springform pan.
  • Melt the chocolate chips in the microwave. Set aside.
  • Beat softened (room temperature) cream cheese with sugar until well blended. 
  • Stir in the melted chocolate and vanilla until completely combined. Make sure to scrape the sides of the mixing bowl.
  • Whisk in the beaten eggs until just combined.
  • Pour filling into pan, on top of the Oreo base. Spread around with a spatula.
  • Drizzle 1/4 cup of the caramel sauce onto the top of the cheesecake and then swirl with a toothpick.
  • Bake at 350 degrees for 60 minutes. Bake the cheesecake until the center is raised and almost set.
  • Take the cheesecake out of the oven and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows. 
  • 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.
  • Sprinkle the mini chocolate chips and copped pecans onto the toasted marshmallows. 
  • Drizzle the remaining 1/4 cup of caramel sauce onto the cheesecake.
  • Cool the cheesecake until it is room temperature and then place in the refrigerator overnight.