Whiskey & Chocolate Cheesecake with Buttermilk Biscuit Base and Toffee Crunch Topping

Ingredients:

• For the Buttermilk Biscuit Base:
• 8 oz (1 container) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 cup buttermilk
• For the Whiskey & Chocolate Filling:
• 16 oz (2 containers) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup whiskey
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz dark chocolate, melted
• For the Toffee Crunch Topping:
• 1/2 cup toffee bits
• 1/4 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the Buttermilk Biscuit Base: In a large bowl, beat the cream cheese and butter together until smooth.
3. Add the sugar and beat until light and fluffy.
4. In a separate bowl, whisk together the flour and salt.
5. Add the flour mixture to the cream cheese mixture, alternating with the buttermilk, until the dough comes together.
6. Press the dough into the bottom of a 9-inch springform pan and bake for 15-18 minutes, or until lightly golden.
7. For the Whiskey & Chocolate Filling: In a large bowl, beat the cream cheese and sugar together until smooth.
8. Add the flour and beat until well combined.
9. Beat in the whiskey, eggs, and vanilla extract until smooth.
10. Stir in the melted chocolate until well combined.
11. Pour the filling over the baked crust and smooth the top with a spatula.
12. Bake for 35-40 minutes, or until the edges are set and the center jiggles slightly when shaken.
13. For the Toffee Crunch Topping: Sprinkle the toffee bits and chopped pecans over the top of the cheesecake.
14. Return the cheesecake to the oven and bake for an additional 10 minutes.
15. Let the cheesecake cool completely in the pan, then refrigerate for at least 2 hours or overnight before serving.