Cheers to Whiskey Chocolate Cheesecake with Peanut Butter Cup Topping!

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Ingredients:

• 1.5 cups of shortbread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (16 oz total)
• 1/4 cup sour cream
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup whiskey
• 1/2 cup semisweet chocolate chips, melted
• 1/2 cup heavy cream
• 1/4 cup smooth peanut butter
• 6 peanut butter cups, chopped

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Mix together the shortbread crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake it for 12 to 15 minutes, or until it is golden brown. Let it cool while you prepare the filling.
3. Beat the Norman's Kosher Cholov Yisroel Cream Cheese, sour cream, and brown sugar until light and fluffy. Beat in the eggs, one at a time.
4. Mix in the vanilla extract, whiskey, and melted chocolate. Pour the filling over the cooled crust.
5. Bake for 35 to 40 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake in for another 5 minutes. Remove it from the oven and let it cool to room temperature.
6. In a small saucepan, heat the heavy cream over medium heat. Add the peanut butter and stir until it is smooth. Let it cool for a few minutes, then pour it over the cooled cheesecake.
7. Sprinkle the chopped peanut butter cups on top and chill the cheesecake for at least 4 hours or overnight before serving.