Rocky road cheesecake is a decadent dessert filled with a cheesecake base, chocolate to layer, mini marshmallows, and toasted almonds.
Preheat the oven to 325 degrees.
Mix the graham cracker crumbs with 3 tablespoons of sugar and the melted butter.
Press onto the bottom of the 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over the crust.
Bake for 55 min. or until the center is almost set. Run the knife around the rim of the pan to loosen the cake; cool before removing the rim.
Refrigerate cheesecake for 4 hours.
Melt the chocolate chips and 2 tablespoons butter together in a double boiler or microwave until smooth and melted.
Pour the chocolate all over the top of the cheesecake.
Sprinkle the marshmallows and almonds all around the edge.
Serve and enjoy!
Don't forget to place a shallow pan of water on the lowest rack in the oven while the cheesecake bakes. This will make for a creamy moist cheesecake.