Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until the crumbs are evenly coated.
3. Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
4. In a separate mixing bowl, beat the softened cream cheese until smooth.
5. Gradually add the granulated sugar and vanilla extract, mixing until fully incorporated and creamy.
6. Add the eggs one at a time, making sure to beat well after each addition until the mixture is smooth and fluffy.
7. Gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped nuts into the cream cheese mixture until just combined.
8. Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly golden. A slight jiggle in the center is okay.
10. Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature.
11. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
12. Before serving, garnish the top with additional mini marshmallows, chocolate chips, and chopped nuts for an extra touch of indulgence.
13. Slice and enjoy this delightful dessert!