Creamy Whiskey Chocolate Cheesecake with Pineapple and Kiwi Topping

Ingredients:

• Pistachio Crumble Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pistachios
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted


• Whiskey & Chocolate Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1/2 cup heavy cream
• 1/2 cup whiskey
• 1/2 cup semisweet chocolate chips, melted and cooled slightly


• Pineapple & Kiwi Topping:
• 1 cup fresh pineapple, diced
• 1 cup fresh kiwi, diced
• 1/4 cup sugar
• 1 tablespoon lemon juice

Directions:

1. Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray.


2. In a medium bowl, combine the graham cracker crumbs, chopped pistachios, brown sugar, and melted butter. Mix until well combined.


3. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.


4. In a large bowl, beat the cream cheese until smooth.


5. Add the granulated sugar and flour, and beat until creamy and well combined.


6. Add the eggs, one at a time, beating well after each addition.


7. Stir in the heavy cream and whiskey until well combined.


8. Fold in the melted chocolate and mix until no white streaks remain.


9. Pour the filling into the prepared crust and smooth out the top with a spatula. Bake for 60 to 70 minutes, or until the cheesecake is set and slightly wobbly in the center.


10. Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours, or overnight.


11. In a medium saucepan, combine the pineapple, kiwi, sugar, and lemon juice. Cook over medium heat until the fruit is soft and the juices have thickened slightly, about 10 minutes. Remove from heat and let cool completely.


12. Remove the cheesecake from the pan and top with the fruit mixture. Serve and enjoy!