Whiskey & Chocolate Cheesecake with Mocha Latte Topping

Oreo Base

• 24 Oreo cookies, crushed into crumbs
• 1/4 cup unsalted butter, melted

Whiskey & Chocolate Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 4 oz semisweet chocolate, melted and cooled

Mocha Latte Topping

• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon instant coffee granules
• 4 oz semisweet chocolate, chopped

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, mix the Oreo cookie crumbs and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using a flat-bottomed measuring cup to even it out. Bake for 10 minutes, then remove from the oven and set aside to cool.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the granulated sugar and flour and beat until well combined.
6. Add the eggs one at a time, beating until just incorporated after each addition.
7. Stir in the heavy cream and whiskey, then fold in the melted chocolate.
8. Pour the filling over the cooled crust, taking care not to disturb the crust too much.
9. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
10. Remove from the oven and let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
11. Once the cheesecake is chilled and firm, make the Mocha Latte Topping. In a small saucepan over medium heat, bring the heavy cream, sugar, and instant coffee granules to a simmer.
12. Remove from the heat and add the chopped semisweet chocolate. Stir until the chocolate is melted and the mixture is smooth.
13. Pour the Mocha Latte Topping over the chilled cheesecake. Spread it out with a spatula, then let it set for at least 15 minutes before serving. Enjoy!