Whiskey & Chocolate Cheesecake with Pistachio Crumble Base and Toffee Crunch Topping

Ingredients:

• 1 1/2 cups Pistachio Crumbles
• 1/4 cup Granulated Sugar
• 6 tbsp Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 1/4 cup Whiskey
• 8 oz Semi-sweet Chocolate, melted and cooled to room temperature
• 4 Large Eggs, room temperature
• 1 tsp Vanilla Extract
• 1 cup Toffee Bits

Directions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine pistachio crumbles, sugar, and melted butter. Press mixture onto bottom of prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. In a large mixing bowl, beat the cream cheese until creamy. Add sugar and whisk until combined.
4. Mix in the whiskey and melted chocolate, scraping down the sides of the bowl as needed.
5. Add eggs, one at a time, mixing until fully combined before adding another egg. Mix in the vanilla extract.
6. Pour the filling onto the cooled crust. Bake in preheated oven for 55-60 minutes or until the edges are set and center jiggles slightly when shaken.
7. Remove from oven and let cool to room temperature. Refrigerate for at least four hours.
8. Before serving, sprinkle toffee bits over the top of the cheesecake.

Enjoy your delicious Whiskey & Chocolate Cheesecake with Pistachio Crumble Base and Toffee Crunch Topping!