Whiskey-Chocolate Cheesecake with Toffee Crunch

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Whiskey & Chocolate Filling

• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup whiskey
• 6 oz. semisweet chocolate chips, melted

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup chopped pecans
• 2 tbsp. unsalted butter

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well-combined. Press mixture into the bottom of the prepared pan.
3. Bake for 10 minutes. Remove from oven and let cool for 5 minutes.
4. In a large bowl, beat cream cheese and sugar with an electric mixer on low speed until smooth. Add eggs one at a time, mixing well after each addition.
5. Stir in the whiskey and melted chocolate to the cream cheese mixture. Pour mixture over the cooled crust.
6. Bake for 45-50 minutes, or until the center is almost set. Remove from oven and let cool completely.
7. In a small saucepan, melt butter. Add toffee bits and chopped pecans. Stir until combined. Sprinkle mixture over the top of cheesecake.
8. Cover cheesecake and refrigerate for at least 4 hours, or overnight.