Whiskey Chocolate Cheesecake Truffle

Shortbread Base:

• 1 1/2 cups of shortbread cookie crumbs
• 1/4 cup of sugar
• 1/2 cup of unsalted butter, melted

Whiskey and Chocolate Filling:

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of sugar
• 4 eggs, room temperature
• 1/2 cup of heavy cream
• 1/4 cup of whiskey
• 6 oz of semi-sweet chocolate, melted

Cheesecake Truffle Topping:

• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup of heavy cream
• 4 oz of dark chocolate, melted

Instructions:

1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Mix the shortbread cookie crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan and bake for 10 minutes.
3. In a mixing bowl, beat the cream cheese and sugar until fluffy. Add eggs one at a time, and mix in the heavy cream, whiskey, and melted chocolate. Pour the mixture over the shortbread crust and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
4. While the cheesecake cools, prepare the truffle topping by beating the cream cheese and heavy cream together in a mixer until smooth. Add the melted dark chocolate and beat until well combined. Spread the mixture over the cooled cheesecake.
5. Chill the cheesecake truffle in the refrigerator for at least 2 hours, or until the truffle topping sets. Slice and serve.