Whiskey Chocolate Cheesecake Truffle

Ingredients:

• 1 1/2 cups crushed apple pie crust
• 4 oz unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1 Tbsp vanilla extract
• 2 Tbsp whiskey
• 4 oz semisweet chocolate, melted
• 1/4 cup heavy cream
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream

Directions:

1. Preheat the oven to 350°F.
2. Mix the apple pie crust crumbs with melted butter and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In a large mixing bowl, beat 16 oz Norman's Kosher Cholov Yisroel Cream Cheese until fluffy.
4. Add sugar, vanilla extract, and whiskey, mix well.
5. Add melted chocolate and 1/4 cup heavy cream, mix until smooth.
6. Pour the mixture onto the cooled crust and bake for 40 minutes. Let cool in the fridge for at least 1 hour.
7. In a mixing bowl, beat 8 oz Norman's Kosher Cholov Yisroel Cream Cheese until fluffy.
8. Add powdered sugar and vanilla extract, mix well.
9. In a small saucepan, heat 1/2 cup heavy cream over low heat until simmering. Pour over the melted chocolate in a small mixing bowl and mix until smooth.
10. Add the cream cheese mixture to the chocolate and mix until smooth.
11. Pour the chocolate mixture over the cooled cheesecake and smooth the top. Chill in the fridge for at least 2 hours or overnight.
12. To serve, remove the cheesecake from the springform pan and cut into slices.