Rocky Road Cheesecake

Ingredients:

• 6 pcs. (approximately 40 g) chocolate wafer cookies
• 560 g of cottage cheese at room temperature
• 1 and 1/4 cups sugar
• 3 eggs at room temperature
• Lubricating oil, you can use a special spray
• 1 cup heavy cream
• 2 tsp vanilla extract
• 50 g finely chopped dark chocolate (60% cocoa)
• 2 tablespoons unsweetened cocoa powder
• 2 coarsely crushed vanilla marshmallows
• 2 tablespoons chopped salted peanuts

Preparation:

1. Fill a deep-sided baking dish one-third full with water and place it on the middle rack of the oven. Preheat the oven to 160°C (325°F). Wrap the outside of an 8-inch springform pan with aluminum foil. Grease the inside of the pan with butter.
2. Finely crumble 3 chocolate chip cookies and sprinkle them over the bottom of the pan, scraping off any excess. Beat the cream cheese in a large bowl with a mixer on high speed for 3 minutes until soft and fluffy. Add the sugar, eggs, 3/4 cup of cream, and vanilla extract. Beat the mixture with a mixer on medium speed until the sugar is completely dissolved, scraping down the sides of the bowl if necessary. Don't overbeat; if this happens, break up any lumps with your hands.
3. Place the chocolate and the remaining 1/4 cup of cream in a microwave-safe bowl and melt in the microwave for about 45 seconds. Stir in the cocoa powder until smooth.
4. Divide the batter into two equal portions, each about 2.5 cups. Add the melted chocolate mixture to one portion. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter on top of the vanilla batter, allowing it to spread evenly. Pour the remaining vanilla batter into the center of the chocolate batter. Then pour the other half of the chocolate batter.
5. Carefully place the cheesecake in the water bath and bake for 1 hour 30 minutes to 1 hour 45 minutes, or until the edges are set. The center should still be slightly runny. Turn off the oven, open the door, and leave the cheesecake in for another 30 minutes. Remove the cheesecake from the water bath. Run a knife around the edge of the cake to loosen it from the pan. Let it cool completely, then refrigerate overnight.
6. Remove the springform pan ring. Crush the remaining 3 chocolate chip cookies and mix them with the crushed marshmallows and peanuts. Decorate the sides of the pie with this mixture.
   
   Advice: To prevent the cheesecake from sticking to the knife when cutting, dip the knife in hot water and then wipe it dry between each cut.