Cinnamon Roll Cheesecake with Whiskey & Chocolate Filling and Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll Breadcrumb (plus additional for garnish)
• 1/4 cup Unsalted Butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 2 large Eggs, room temperature
• 1/4 cup Irish Whiskey
• 3/4 cup Chocolate Chips, melted
• 1 cup Heavy Cream
• 1/2 tsp Vanilla Extract
• 1 cup Peanut Butter Cups, chopped (plus additional for garnish)

Instructions:

1. Preheat the oven to 325°F.
2. In a small bowl, mix together the Cinnamon Roll Breadcrumb and melted butter until fully combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth and creamy. Add in the eggs, one at a time, and mix until fully combined.
4. Stir in the Irish Whiskey and melted chocolate chips until fully incorporated with the cream cheese mixture.
5. Slowly add in the heavy cream and vanilla extract until the mixture is fully combined and smooth.
6. Pour the mixture over the prepared crust and smooth out the top with a spatula.
7. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.
8. Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate the cheesecake for at least 2 hours.
9. Once fully chilled, remove the cheesecake from the springform pan and place on a serving dish.
10. Top with chopped Peanut Butter Cups and additional Cinnamon Roll Breadcrumb for garnish.
11. Serve and enjoy!