Whiskey Chocolate Peanut Butter Cup Cheesecake with Pistachio Crumble

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Ingredients:

• 1 cup pistachios, shelled
• 1/2 cup flour
• 1/4 cup brown sugar
• 6 tbsp unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 4 large eggs
• 1/3 cup Irish whiskey
• 1 tsp vanilla extract
• 12 peanut butter cups, chopped

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9 inch springform pan.
2. In a food processor, pulse the pistachios, flour, and brown sugar together until the mixture resembles coarse sand. Add the melted butter and pulse until the mixture clumps together when pressed between your fingers.
3. Press the pistachio crumble mixture into the bottom of the prepared pan in an even layer. Bake for 10-12 minutes, until golden brown. Allow to cool while you make the filling.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the granulated sugar, cocoa powder, and salt, mixing until fully combined. Add in the eggs, one at a time, beating until just combined.
5. Stir in the whiskey and vanilla extract until fully incorporated.
6. Pour the cheesecake filling over the cooled pistachio crust and smooth out the top with a spatula. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
7. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
8. To make the topping, chop the peanut butter cups into small pieces and sprinkle over the top of the chilled cheesecake.
9. Serve chilled and enjoy!