Cheesecake with Black & White Cookie Base, Whiskey & Chocolate Filling and Toffee Crunch Topping

Ingredients:

• 1 package of Black & White cookies
• 5 tablespoons of unsalted butter, melted
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 3 large eggs
• 1/4 cup of whiskey
• 1/2 cup of dark chocolate chips
• 1 teaspoon of vanilla extract
• 1/2 cup of toffee bits

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse the Black & White cookies until they are finely ground.
3. Add the melted butter to the cookie crumbs and mix until well combined.
4. Press the cookie mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool completely.
5. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the whiskey, dark chocolate chips, and vanilla extract.
8. Pour the mixture over the cooled cookie crust.
9. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Remove from the oven and let it cool to room temperature.
11. Refrigerate for at least 4 hours.
12. Sprinkle the toffee bits on top of the cheesecake before serving.