Creamy, no-bake chocolate cheesecake, strewn with miniature marshmallows and nuts, in a chocolate wafer crumb crust.

Rocky Road Cheesecake

1 cup chocolate wafer crumbs
3 tablespoons butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped

1 cup miniature marshmallows
1/2 cup chopped nuts

1. Combine chocolate wafer crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Set aside.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved. Combine softened cream cheese, sugar, unsweetened baking cocoa, and vanilla; mix at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture; blend well.
3. Whip cream to soft peaks and fold into the cream cheese mixture along with the miniature marshmallows and chopped nuts. Pour over the crust. Chill until firm.

Makes 12 servings.