Whiskey Coconut Chocolate Cheesecake

Pandan Coconut Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup shredded coconut
• 2 tablespoons pandan juice
• 1/4 cup melted butter

Whiskey & Chocolate Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 tablespoons whiskey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup semi-sweet chocolate chips, melted

Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together graham cracker crumbs, shredded coconut, pandan juice, and melted butter until well combined. Press mixture into the bottom of a 9-inch (23cm) springform pan.
3. Bake crust for 10 minutes, then let cool while making the filling.
4. In a mixing bowl, beat cream cheese and sugar until light and fluffy.
5. Add whiskey, vanilla extract, and eggs. Mix until ingredients are well combined.
6. Stir in melted chocolate until mixture is smooth. Pour filling over the cooled crust.
7. Bake for 45-50 minutes or until the center of the cheesecake is set.
8. Remove the cheesecake from the oven and let it cool completely before placing it into the fridge.
9. While the cheesecake is cooling, make the whipped cream topping. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Once the cheesecake has cooled and set, spread whipped cream over the top of the cheesecake and serve.