Ingredients
Cooking spray
1 bag marshmallows (10 oz.)
4 tbsp. unsalted butter
1/4 tsp. kosher salt
5 c. Cocoa PEBBLES™ cereal
2 (8-oz.) blocks cream cheese, softened
3/4 c. granulated sugar
1/4 c. sour cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 1/2 c. dark chocolate chips, melted and cooled to room temperature
3/4 c. Cocoa PEBBLES™ cereal, plus more for garnish
1/2 c. mini chocolate chips, plus more for garnish
2 c. whipped topping
Preparation
Step 1Grease a 9" springform pan with cooking spray. In a large saucepan over medium heat, melt marshmallows, butter, and salt, stirring to combine. Remove from heat and stir in Cocoa PEBBLES cereal.Step 2Pour Cocoa PEBBLES mixture into the pan and use the back of a greased measuring cup to firmly press mixture into bottom of pan and up the sides. Let cool.
Step 1In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and salt until light and fluffy. Beat in melted chocolate until fluffy and well-combined, about 1 minute. Fold in Cocoa PEBBLES cereal and mini chocolate chips.Step 2Spoon filling into cooled crust and smooth top with a spatula. Refrigerate until cool and firm, at least 4 hours, up to overnight.Step 3Remove cheesecake from pan and dollop top with whipped topping. Garnish with more Cocoa PEBBLES cereal and mini chocolate chips before slicing and serving.
Made this? Let us know how it went in the comment section below! Paid for by Post
