Whiskey Chocolate Cheesecake with Thyme & Lemon Crust and Toffee Crunch Topping

Ingredients:

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1 tsp dried thyme
• 1 tbsp grated lemon zest
• 1/2 cup unsalted butter, melted
• For the Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 4 large eggs, room temperature
• 1/4 cup whiskey
• 1/4 cup heavy cream
• 6 oz bittersweet chocolate, melted and cooled
• For the Topping:
• 1/2 cup toffee bits
• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, thyme, lemon zest, and melted butter until well combined. Press mixture onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let cool.
3. Meanwhile, in a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in whiskey, heavy cream, and melted chocolate until well combined. Pour mixture over cooled crust and smooth top using a spatula.
4. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack the door open, and let cheesecake cool in the oven for 30 minutes.
5. Remove cheesecake from oven and run a knife around the edges to loosen. Let cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.
6. For the topping, heat heavy cream in a small saucepan until simmering. Add chopped chocolate and whisk until smooth. Let cool slightly, then pour over chilled cheesecake. Sprinkle with toffee bits and chill for another hour before serving.