I, as a Detroit kid, love Bumpy Cake. I also love cheesecake. What would happen if they had a baby. Now, those who know me would think I would be using the Susie Q cheesecake. Nope. It wouldn’t work, but it still has a place – just not here. You need a cheesecake and a sturdy one. Hey, it has to stand up to the filling and the fudge topping. I hope you like it.

Crust:
24 chocolate sandwich cookies, 1 1/4 cup crushed
1/4 cup powdered sugar
1/4 cup butter melted

Filling:
4 8-ounce bars of cream cheese at room temperature
8 ounces sour cream
1 cup sugar
4 eggs, beaten
2 ounces vanilla
1/4 teaspoon salt

Marshmallow buttercream topping:
1 stick butter
1 7- ounce jar marshmallow fluff
2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons whipping cream

Fudge topping:
1/2 cup buttermilk at room
temperature
1 cup sugar
2 1/2 cups powdered sugar
2 teaspoons vanilla
1 pinch salt
1/3 cup dark cocoa powder
1/3 cup dark Karo syrup
2 sticks butter cut in 16 pieces

Preheat oven to 325.

Crust- Mix cookie crumbs, sugar, and melted butter; place in bottom of a springform pan.

Cheesecake filling:

In a large bowl, beat sugar, salt, and cream cheese until smooth.

Add sour cream and beat 3 minutes on medium.

Add vanilla and eggs and beat for 3 minutes on medium.

Pour in bottom of springform pan; double wrap the outside of pan with tin foil to prevent leaks and over cooking. Bake for 65-75 minutes; check with toothpick until it comes out clean. Let cool for 60 minutes, then refrigerate for 2 hours.

Marshmallow buttercream:

Mix softened butter with marshmallow fluff until smooth.

Add powdered sugar 1/2 cup at a time.

Add vanilla and milk until smooth.

Pipe marshmallow topping onto cheesecake in a spiral pattern, 1 1/3 inch thick leaving room for the fudge topping to drain off.

Fudge topping:

In a saucepan on medium, add 1 stick butter, cocoa, buttermilk, Karo syrup, salt, and sugar; bring to a boil and cook until the mixture reaches 235 degrees.

Add second stick of butter in eight pieces and stir in.

Add powdered sugar to the mixture and stir vigorously for 4-5 minutes.

Add vanilla and cook for two minutes.

Let cool for 45 minutes, stirring occasionally so it doesn’t get too thick.

Pour on top of cheesecake, letting it drip over sides.

Refrigerate 2 hours and serve.