Banana Whiskey Chocolate Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups of crushed banana nut cookies
• 1/4 cup of melted unsalted butter
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), softened
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 1/4 cup of whiskey
• 1 cup of semi-sweet chocolate chips, melted
• 1/2 cup of smooth peanut butter
• 1/2 cup of heavy cream
• 1/4 cup of chopped peanuts
• 1/2 cup of chopped mini peanut butter cups

Instructions:

1. Preheat the oven to 325°F.
2. Mix the crushed banana nut cookies and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sugar and vanilla extract and continue to beat until well combined.
4. Add the eggs one at a time and beat on low speed until just combined.
5. Stir in the whiskey and melted chocolate until just combined.
6. Pour the mixture into the cooled crust.
7. Bake for 45 minutes or until the center is almost set.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Microwave the peanut butter and heavy cream together in a microwave-safe bowl for 30 seconds. Stir until smooth and then spread the mixture on top of the cooled cheesecake.
10. Sprinkle the chopped peanuts and mini peanut butter cups on top.
11. Refrigerate for at least 4 hours before serving.