Caramel Whiskey Cheesecake with Carrot Cake Base and Toffee Crunch Topping

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Ingredients:

• 1 cup finely grated carrots
• 1 cup graham cracker crumbs
• 1/4 cup packed light brown sugar
• 1/2 cup unsalted butter, melted
• 3 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup Irish whiskey
• 2 tbsp all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1/2 cup toffee bits

Directions:

1. Preheat oven to 350°F. Grease 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, combine grated carrots, graham cracker crumbs, light brown sugar, and melted butter. Press mixture firmly onto bottom of springform pan. Bake for 10 minutes and let cool.
3. Using an electric mixer, beat cream cheese until smooth. Gradually add granulated sugar, mixing until well combined. Beat in eggs one at a time, then stir in Irish whiskey, all-purpose flour, and cocoa powder.
4. Pour the cheesecake mixture over carrot cake base. Bake until cheesecake is set, about 50 minutes.
5. Let the cheesecake cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
6. Meanwhile, place toffee bits in a small saucepan and cook over medium heat until melted and smooth, stirring constantly. Drizzle the toffee sauce over the cheesecake and let cool completely before serving.