Dessert | The Logrus

Ingredients

• Grind cookies to a fine powder, mix with butter, and press into the bottom and about an inch up the sides of a 9 inch springform pan (or 2 7 inch pans). Refrigerate while making the filling.
• Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes, or until smooth. Stir every minute. Mix in the jam, and stir until dissolved. Let cool 10 minutes.
• Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla, and the chocolate raspberry mixture. Mix well.
• Line a 9x9 pan with aluminum foil and set aside.
• Place chocolate chips, vanilla, and marshmallow creme into a 3 quart saucepan (or pyrex bowl) and set aside.
• Chop walnuts and set aside.
• Heat milk at medium setting until warm and add sugar.
• Remove from heat and add butter. Stir until dissolved, but no more than 30 seconds.