Cheers to Whiskey Chocolate Cheesecake with Carrot Cake Base and Peach Mango Topping Recipe

Ingredients:

• 2 cups grated carrots
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/2 cup granulated sugar, divided
• 1/2 cup brown sugar, divided
• 1/2 teaspoon salt
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sour cream
• 1/2 cup whiskey
• 1/2 cup dark chocolate chips
• 2 tablespoons flour
• 4 large eggs, room temperature
• 1 cup peeled and diced fresh peach
• 1 cup peeled and diced fresh mango
• 1/4 cup granulated sugar

Directions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the grated carrots, graham cracker crumbs, melted butter, 1/4 cup granulated sugar, 1/4 cup brown sugar, and salt. Mix well and press the mixture onto the bottom of a greased 9-inch springform pan.
3. Bake the crust for 10 minutes and remove from the oven.
4. In another mixing bowl, whisk together the cream cheese, sour cream, whiskey, chocolate chips, flour, and the remaining granulated sugar and brown sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cheese mixture over the carrot cake crust.
7. Bake for 45-50 minutes or until the cheesecake is set on the edges but slightly wiggly in the center.
8. Let the cheesecake cool for 15 minutes before removing the rim of the pan.
9. While the cheesecake is cooling, prepare the topping. In a saucepan, combine the diced peaches, diced mangoes, and 1/4 cup granulated sugar. Cook over medium heat until the sugar dissolves and the mixture thickens, about 5-7 minutes.
10. Let the topping cool for a few minutes before spooning it over the cheesecake.
11. Refrigerate the cheesecake for at least 2 hours or overnight before serving.
12. Slice and serve. Enjoy your Cheers to Whiskey Chocolate Cheesecake with Carrot Cake Base and Peach Mango Topping!