Cheers to Whiskey & Chocolate Cheesecake

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Ingredients:

• 20 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/4 cup whiskey
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup peanut butter cups, chopped

Instructions:

1. Preheat the oven to 325 degrees F.
2. Mix the crushed Oreos and melted butter together until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add the granulated sugar and vanilla extract, beating until well combined.
4. Add the eggs one at a time, mixing until just combined after each addition. Stir in the whiskey.
5. Melt the semisweet chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth. Stir in the heavy cream until well combined.
6. Pour half of the cheesecake batter over the Oreo crust. Spoon half of the chocolate mixture on top of the batter and use a knife to swirl it in. Repeat with the remaining batter and chocolate mixture.
7. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours.
9. When ready to serve, sprinkle the chopped peanut butter cups on top of the cheesecake and slice into portions.