Whiskey Chocolate Cheesecake with Lemon Bar Crust and Hot Fudge Topping

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup confectioners' sugar
• 3/4 cup unsalted butter, softened
• 4 ounces lemon bar mix
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 ounces total)
• 1/2 cup granulated sugar
• 2 tablespoons whiskey
• 3 eggs
• 4 ounces semi-sweet chocolate, melted and cooled
• 1/2 cup heavy cream
• 1/2 cup hot fudge sauce

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix flour, confectioners' sugar, and 1/2 cup softened butter with a fork until crumbly. Stir in lemon bar mix and press firmly into the bottom of the prepared pan.
3. Bake for 15 minutes or until lightly golden. Let cool completely on a wire rack.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Add whiskey and beat well. Add eggs one at a time, beating well after each addition.
5. Stir in melted chocolate until smooth.
6. Pour the cheesecake filling over the cooled crust. Bake for 35-40 minutes or until the center is almost set.
7. Let cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, then remove the springform pan rim. Let cool for an additional hour.
8. In a small pot, heat the heavy cream over medium heat until it starts to simmer. Pour over hot fudge sauce and mix until smooth.
9. Pour hot fudge topping over the cheesecake and let cool for an additional hour.
10. Refrigerate for at least 2 hours before serving.