Cocoa Whiskey Cheesecake with Berries & Cream Topping

Graham Cracker Crust:

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Whiskey & Chocolate Cheesecake Filling:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup whiskey
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup semisweet chocolate chips, melted

Berries & Cream Topping:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups mixed fresh berries (such as strawberries, raspberries, and blueberries)

Instructions:

1. Preheat the oven to 325°F and wrap a 9-inch springform pan with foil.
2. In a medium bowl, combine the Graham cracker crumbs, sugar, and melted butter and mix well. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar, cocoa powder, and whiskey and beat until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted chocolate.
5. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
6. Bake for 55-60 minutes, or until the cheesecake is set and the edges are light golden brown.
7. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
8. Before serving, prepare the berries and cream topping. In a large bowl, beat the heavy cream, sugar, and vanilla extract until soft peaks form. Top the chilled cheesecake with the whipped cream and mixed berries.