Whiskey Chocolate Cheesecake with Peach Mango Topping

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Ingredients:

• 8oz Black & White cookies, crushed
• 4 tablespoons unsalted butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24oz total)
• 1 cup sugar
• 3 large eggs
• 1/4 cup whiskey
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup diced peaches
• 1 cup diced mangoes
• 2 tablespoons sugar

Instructions:

1. Preheat the oven to 350°F.
2. Mix the crushed Black & White cookies and melted butter together in a bowl until well combined. Press the mixture into the bottom of a greased 9-inch springform pan.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until the mixture is smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the whiskey, cocoa powder, vanilla extract, and salt, until well combined.
6. Pour the cheesecake filling into the prepared crust and bake for 45-50 minutes or until the center is set.
7. While the cheesecake is baking, combine the diced peaches, diced mangoes, and sugar in a small saucepan over medium heat.
8. Stir occasionally and cook for 5-7 minutes, or until the fruit has broken down and formed a syrup. Set aside to cool.
9. Remove the cheesecake from the oven and cool to room temperature before refrigerating for at least 2 hours.
10. Pour the peach-mango topping over the chilled cheesecake and serve.