Whiskey & Chocolate Cheesecake with Oatmeal Raisin Crust and Fudge Brownie Topping

Ingredients:

• Crust:
• 1 1/2 cups oatmeal raisin cookie crumbs
• 1/4 cup unsalted butter, melted
• Filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total), softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup whiskey
• 1/4 cup heavy cream
• 3 eggs
• 1/2 cup semisweet chocolate chips, melted
• Topping:
• 1/2 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/2 cup fudge brownie pieces

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Crust:
3. In a medium bowl, combine oatmeal raisin cookie crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes. Allow to cool.
4. Filling:
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and flour, and beat until well combined. Add whiskey and heavy cream, and beat until well combined. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
6. Pour the mixture into the cooled crust. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool completely in the pan, then refrigerate for at least 4 hours or overnight.
7. Topping:
8. In a small saucepan, heat heavy cream just until it begins to simmer. Remove from heat and add chopped chocolate. Stir until chocolate is melted and mixture is smooth.
9. Pour the chocolate over the cheesecake, spreading it evenly to the edges. Sprinkle with fudge brownie pieces. Refrigerate until the topping is set, at least 1 hour.
10. To serve, run a knife around the edges of the pan and remove the sides. Serve chilled.