Whiskey Chocolate Cheesecake

Shortbread Base

• 1 1/2 cups shortbread cookies, crushed
• 1/4 cup butter, melted

Whiskey & Chocolate Filling

• 2 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup whiskey
• 1/2 cup chocolate chips, melted

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. In a bowl, mix together crushed shortbread cookies and melted butter. Press mixture into bottom of 9-inch springform pan. Bake for 10 minutes and let cool.
3. In another bowl, combine cream cheese and sugar. Mix until creamy.
4. Add eggs, one at a time, mixing well after each addition.
5. Mix in whiskey and melted chocolate chips until fully combined.
6. Pour mixture into cooled crust and bake for 40 minutes.
7. Let cool to room temperature before transferring to refrigerator to chill for at least 2 hours.
8. Before serving, make whipped cream by mixing together heavy whipping cream, powdered sugar, and vanilla extract. Spread whipped cream over cheesecake.
9. Slice and serve chilled.