Whiskey Chocolate Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Whiskey & Chocolate Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup whiskey
• 1/2 cup chocolate chips, melted

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and set aside.
2. Mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into bottom of prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. To make the filling, using an electric mixer, beat cream cheese until smooth. Add sugar and flour and mix well. Add eggs, one at a time, beating after each addition. Stir in whiskey and melted chocolate chips.
4. Pour filling over the graham cracker base. Bake for 45-50 minutes, or until the edges are set, but the middle is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight.
5. To make the whipped cream topping, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cheesecake. Serve and enjoy!