Whiskey & Chocolate Cheesecake with Buttermilk Biscuit Base and Fudge Brownie Topping

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Ingredients:

• 1 1/2 cups buttermilk biscuit crumbs
• 6 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon kosher salt
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), at room temperature
• 1/2 cup sour cream
• 1/4 cup whiskey
• 2 eggs + 1 egg yolk
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/2 cup fudge brownie crumbs

Directions:

1. Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan.
2. In a medium-sized bowl, combine buttermilk biscuit crumbs and melted butter. Mix well and press mixture into the bottom of the prepared springform pan to form an even base.
3. In a separate bowl, whisk together granulated sugar, flour, cocoa powder, and kosher salt.
4. In a larger bowl, using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Beat in sour cream and whiskey, scraping the sides of the bowl occasionally.
6. Add dry ingredients and mix until just combined.
7. Beat in eggs and egg yolk, one at a time, until fully incorporated.
8. Gradually add in heavy cream and mix until just combined.
9. Stir in semisweet chocolate chips.
10. Pour cheesecake mixture over the prepared buttermilk biscuit base. Gently tap pan on the counter to release any air bubbles.
11. Bake cheesecake for 50-60 minutes until the edges are set and the center is slightly wobbly.
12. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
13. Remove cheesecake from the oven and cool completely on a wire rack. Once cooled, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
14. Before serving, sprinkle the fudge brownie crumbs over the chilled cheesecake.

Enjoy your Whiskey & Chocolate Cheesecake with Buttermilk Biscuit Base and Fudge Brownie Topping!