Whiskey Chocolate Cheesecake with a Cornbread Base and Whipped Cream Topping

Ingredients

• 1 1/4 cups cornbread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 large eggs
• 1/3 cup heavy cream
• 1/4 cup whiskey
• 1 cup whipped cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine cornbread crumbs, melted butter, and 2 tablespoons of granulated sugar. Press mixture into bottom of prepared pan.
3. Using an electric mixer, beat cream cheese and 1/2 cup of granulated sugar until creamy and smooth. Add cocoa powder and mix until well combined.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in heavy cream and whiskey until well combined.
6. Pour mixture over the crust in the prepared pan.
7. Bake for 45-50 minutes or until the cheesecake is set and a toothpick comes out clean when inserted in the center.
8. Cool the cheesecake completely before chilling in the fridge for at least 2 hours or overnight.
9. When ready to serve, top with a generous amount of whipped cream and enjoy!