Whiskey Chocolate Cheesecake with Toffee Crunch

Ingredients

• 1 1/2 cups shortbread cookie crumbs
• 3 tablespoons butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1/4 cup whiskey
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup heavy cream
• 1/2 cup toffee bits

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, mix together the shortbread cookie crumbs and melted butter until fully combined. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese and sugar together until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the whiskey and melted chocolate until fully combined.
6. Pour the cheesecake mixture onto the prepared crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Remove from the oven and let cool for 5 minutes.
8. Meanwhile, heat the heavy cream in a small saucepan over medium heat until it just begins to boil.
9. Add the toffee bits and stir until fully combined.
10. Pour the toffee mixture over the top of the cheesecake.
11. Refrigerate the cheesecake for at least 4 hours, or until fully set.
12. Serve and enjoy!