Cinnamon Roll Whiskey Chocolate Cheesecake

Cinnamon Roll Base

• 1 cup crushed cinnamon graham crackers
• 1/4 cup granulated sugar
• 1/3 cup melted unsalted butter

Whiskey & Chocolate Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup whiskey
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips, melted

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F.
2. Mix crushed cinnamon graham crackers, sugar, and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a separate bowl, beat cream cheese until smooth. Add sugar, eggs, whiskey, and vanilla extract, and mix until combined.
4. Add melted chocolate chips to the cream cheese mixture and stir until fully incorporated.
5. Pour the cream cheese mixture onto the cinnamon roll base and smooth out the top. Bake for 50-55 minutes or until the center is set.
6. Let the cheesecake cool for at least an hour before making the ganache.
7. Heat heavy cream in a saucepan until it just boils. Remove from heat and add chocolate chips. Let sit for a minute, then stir until the chocolate is melted and the mixture is smooth.
8. Pour the ganache on top of the cooled cheesecake and spread it evenly. Refrigerate for at least 4 hours or overnight before serving. Enjoy!