Whiskey & Chocolate Cheesecake with Almond Flour Base and Toffee Crunch Topping

Ingredients:

• For the Almond Flour Base:
• 1 1/2 cups almond flour
• 1/3 cup melted butter
• 1/4 cup sugar
• For the Whiskey & Chocolate Cheesecake Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/4 cup whiskey
• 1/2 cup melted chocolate chips
• For the Toffee Crunch Topping:
• 1 cup crushed toffee bits
• 1/4 cup chopped almonds
• 2 tbsp melted butter
• 2 tbsp flour

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine almond flour, melted butter, and sugar for the crust. Mix until well-combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
4. In a separate mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add in the eggs, one at a time, mixing well after each addition.
5. Add in the whiskey and melted chocolate chips, and mix until well-combined.
6. Pour the cheesecake mixture over the cooled crust, and smooth out the top evenly.
7. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove from oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
9. For the toffee crunch topping, mix together the crushed toffee bits, chopped almonds, melted butter, and flour in a mixing bowl.
10. Sprinkle the toffee crunch mixture over the top of the chilled cheesecake.
11. Slice and serve!