Whiskey Chocolate Peanut Butter Cup Cheesecake

Ingredients:

• 1 1/2 cups Vanilla wafers, crushed
• 6 tbsp unsalted butter, melted
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs, at room temperature
• 1/4 cup whiskey
• 1 tsp vanilla extract
• 1 cup dark chocolate chips, melted and cooled
• 1/2 cup heavy cream
• 1/2 cup peanut butter
• 1/2 cup Peanut butter cups, chopped

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Combine the crushed Vanilla wafers and melted butter in a small bowl. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool.
3. Using a mixer, beat the cream cheese and sugar until smooth.
4. Add flour and mix until combined.
5. Add eggs one at a time, mixing after each addition until just combined.
6. Add whiskey and vanilla extract; mix until combined.
7. Pour half of the mixture onto the cooled crust.
8. Melt the chocolate chips in a microwave or on the stovetop. Let it cool for a few minutes then slowly mix it with the heavy cream until it gets smooth.
9. Add the melted chocolate mixture to the other half of the cheesecake mixture and mix well.
10. Pour the chocolate mixture onto the cheesecake crust.
11. Bake for 45-50 minutes or until the top is set and edges are light brown.
12. Chill the cheesecake in the fridge for at least 2 hours or until well set
13. Microwave the peanut butter for 30 seconds or until melted and pourable
14. Drizzle melted peanut butter all over the cheesecake where the peanut butter cups will be placed.
15. Sprinkle chopped peanut butter cups over the top of the cheesecake before serving.