Cornbread Whiskey & Chocolate Cheesecake with Peanut Butter Cup Topping

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Cornbread Base

• 1 cup cornbread crumbs
• 2 tablespoons sugar
• 4 tablespoons melted butter

Whiskey & Chocolate Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 eggs, room temperature
• 1/3 cup whiskey
• 1/2 cup melted dark chocolate, cooled

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped peanuts
• 1/2 cup chopped peanut butter cups

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, mix together the cornbread crumbs, sugar, and melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Add the sugar and cornstarch and beat until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the whiskey and melted chocolate until everything is well combined.
6. Pour the mixture over the cornbread base in the springform pan.
7. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool down inside for 15 minutes, then take it out and let it cool completely. Chill in the fridge for at least 4 hours or overnight.
8. In a mixing bowl, whisk together the peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth.
9. Spread the peanut butter mixture over the top of the cooled cheesecake. Top with chopped peanuts and chopped peanut butter cups.
10. Enjoy your delicious Cornbread Whiskey & Chocolate Cheesecake with Peanut Butter Cup Topping!