Maple Pecan, Whiskey & Chocolate Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup toasted pecans, chopped
• 1/4 cup pure maple syrup
• 6 tbsp unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total), room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup whiskey
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, mix together graham cracker crumbs, chopped pecans, maple syrup, and melted butter. Press into the bottom of a 9" springform pan. Bake for 10 minutes, then remove from the oven and let cool.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in whiskey, cocoa powder, and vanilla extract until well combined.
6. Pour filling over the cooled crust. Smooth the top and bake for 45-50 minutes, or until the center of the cheesecake is set but still slightly jiggly.
7. Remove from the oven and let cool to room temperature.
8. In a small saucepan, heat up 1/2 cup heavy cream over low heat. Add 1 cup of chopped dark chocolate and stir until fully melted and combined.
9. Pour the chocolate ganache over the top of the cheesecake and chill in the refrigerator for at least 4 hours before serving.