Rocky Road Cheesecake

Ingredients

Base:
4 pkg ( 8 oz. each ) cream cheese room temperature
1 1/2 cups sugar
4 large eggs
1 cup sour cream
1 tsp vanilla
1 Tbsp. flour
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
1/2 cup pecans or walnuts coarse chopped
1 cup mini marshmallows

Topping:
chocolate fudge sauce
whipped cream
maraschino cherries or raspberries - optional

Directions

This cheesecake was named for my daughter Leah. She wanted a white cheesecake studded with the chips and nuts. If one desired a chocolate version, 4 oz. of chocolate melted or baking cocoa could be stirred into the cheesecake batter.Be sure to wrap bottom and sides of pan with foil since this will be baked in a water bath. Make cheesecake by creaming smooth the cream cheese. Beat in the sugar and vanilla until smooth. Blend in sour cream. Fork beat eggs first and add and beat in all at once into batter, low speed mixing only to blend. Toss the chips and nuts with the flour. Stir into the batter. Fold in marshmallows. Place batter into well greased 9 or 10 inch springform pan. Smooth over top. Bake in a water bath in a preheated 325F oven until cheesecake batter is set and jiggles like a custard. Start to check after 1 hour. Baking time will vary with size of pan. Remove cheesecake pan from water bath; carefully place on rack. Remove foil since foil may trap in some of the excess moisture. Cool completely and then chill overnight. Remove sides of pan. Slice as desired. Place on a plate that has been swirled with chocolate sauce. Garnish with whipped cream, more sauce, cherries or rasberries.



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