The Tipsy Trio Cheesecake

Date & Walnut Base

• 1 1/2 cups crushed walnuts
• 1/2 cup chopped dates
• 1/4 cup honey
• 1/4 cup coconut oil, melted

Whiskey & Chocolate Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/2 cup whiskey
• 1/2 cup semi-sweet chocolate chips, melted
• 3 eggs

Pineapple & Kiwi Topping

• 1 cup fresh pineapple, diced
• 1 cup fresh kiwi, diced
• 1/4 cup sugar
• 1/4 cup water

Instructions:

1. Preheat oven to 350°F. In a bowl, mix together the crushed walnuts, chopped dates, honey, and melted coconut oil until combined. Press mixture into the bottom of a 9-inch springform pan.
2. For the filling, beat the softened cream cheese with the sugar until smooth. Add in the whiskey and melted chocolate, mixing until combined. Slowly add in the eggs, one at a time.
3. Pour the filling over the crust. Smooth the top with a spatula and bake in the preheated oven for 40-45 minutes, or until the center is set.
4. Let the cheesecake cool to room temperature before chilling in the refrigerator for at least 3 hours.
5. For the topping, combine the diced pineapple, diced kiwi, sugar, and water in a small saucepan. Simmer for 10-15 minutes, or until the fruit is soft and the liquid has thickened to a syrup consistency. Pour the topping over the chilled cheesecake before slicing and serving.