Cheers to Whiskey & Chocolate Cheesecake with Bourbon & Butterscotch Topping

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Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 3 eggs, room temperature
• 1/2 cup whiskey-infused chocolate chips, melted
• 1/2 cup heavy cream, room temperature
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup bourbon
• 1/4 cup butterscotch chips
• 1/4 cup heavy cream

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, mix together Graham cracker crumbs and melted butter. Press onto bottom of 9-inch springform pan.
3. In a stand mixer or a large bowl with a handheld mixer, beat cream cheese and granulated sugar on medium speed until smooth. Add eggs, 1 at a time, beating on low speed after each addition.
4. Add melted chocolate chips, heavy cream, flour, vanilla extract, and salt. Beat on low speed until just blended.
5. Pour mixture into prepared crust and bake for 45-50 minutes or until center is almost set. Remove from oven and cool on wire rack for 10 minutes.
6. In a small saucepan, combine bourbon and butterscotch chips. Cook over low heat, stirring constantly, until chips are melted. Stir in heavy cream and cook for another minute or until mixture is smooth.
7. Spread bourbon and butterscotch topping over cheesecake. Allow to cool completely in the pan, then refrigerate for at least 3 hours or overnight.
8. Serve and enjoy!