Whiskey Chocolate Cheesecake

Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

Whiskey & Chocolate Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons whiskey
• 2 large eggs, at room temperature

Whipped Cream Topping

• 1 cup heavy cream, chilled
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch (23cm) springform pan.
2. In a bowl, mix together vanilla wafer crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Add sugar, cocoa powder, and whiskey, and beat until well combined. Mix in the eggs one at a time, beating well after each addition.
4. Pour the filling over the crust and smooth the top with a spatula.
5. Bake for 45-50 minutes or until the edges are set but the center is still slightly jiggly.
6. Turn off the oven and let the cheesecake cool inside for 10 minutes. Then remove from the oven and let cool completely on a wire rack.
7. Once the cheesecake is completely cooled, cover and chill in the refrigerator for at least 4 hours or overnight.
8. To make the whipped cream topping, beat heavy cream, sugar, and vanilla extract in a chilled mixing bowl until stiff peaks form.
9. Serve the cheesecake chilled with dollops of whipped cream on top.