Whiskey & Chocolate Cheesecake with Rosemary & Olive Oil Base and Fudge Brownie Topping

Ingredients:

• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup whiskey
• 1/4 cup cocoa powder
• 1/4 cup heavy cream
• 2 large eggs
• 1 cup finely crushed fudge brownies
• 1/2 cup finely chopped fresh rosemary
• 1/2 cup extra virgin olive oil
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cut into small pieces

Directions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the 1/2 cup granulated sugar and beat until light and fluffy.
3. Stir in the whiskey, cocoa powder, and heavy cream until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate mixing bowl, combine the crushed fudge brownies, chopped rosemary, olive oil, flour, 1/4 cup granulated sugar, and salt.
6. Using a fork or pastry blender, cut in the butter until the mixture resembles coarse crumbs.
7. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
8. Pour the cheesecake mixture over the crust.
9. Bake for 35-40 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
10. Turn off the oven and leave the cheesecake inside to cool for 30 minutes.
11. Remove the cheesecake from the oven and chill in the refrigerator for at least 2 hours before serving.