Whiskey Chocolate Cheesecake with Caramel Sauce

Ingredients

• 24 Oreo cookies
• 1/4 cup unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup Irish whiskey
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9-inch springform pan.
2. Crush the Oreos into fine crumbs in a food processor. Add in melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
3. Using an electric mixer, beat the cream cheese until smooth. Gradually add in sugar, and beat until light and fluffy.
4. Add in eggs, one at a time, beating well after each addition.
5. Beat in heavy cream, whiskey, cocoa powder, vanilla extract, and salt until combined.
6. Pour the mixture into the crust and smooth the top with a spatula. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
8. Remove from the oven and let it cool completely to room temperature. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
9. To serve, release the sides of the springform pan and cut the cheesecake into slices. Drizzle with caramel sauce before serving.

Caramel Sauce Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1/2 teaspoon kosher salt

Instructions for Caramel Sauce

1. Heat granulated sugar in a medium saucepan over medium-high heat, whisking constantly. The sugar will clump up at first, but keep whisking until it melts and turns amber in color.
2. Add in butter and whisk until melted and combined.
3. Remove the pan from heat and slowly pour in heavy cream while whisking constantly. Be careful as the mixture will bubble up vigorously.
4. Whisk in kosher salt. Let the sauce cool for a few minutes before serving.