Whiskey Chocolate Cheesecake with Candied Pecans and Black & White Cookie Crust

Ingredients:

• Black & White Cookie Crust:
• 10 Black & White cookies
• 6 tablespoons unsalted butter, melted
• Cheesecake Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 4 eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 1 teaspoon vanilla extract
• Candied Pecan Topping:
• 1 cup pecans, chopped
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons butter

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Black & White Cookie Crust: In a food processor, pulse Black & White cookies until finely ground. Add melted butter and pulse until combined. Press mixture into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool.
3. Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa powder and beat until combined. Add eggs one at a time, beating well after each addition. Add heavy cream, whiskey, and vanilla extract. Beat until well combined. Pour mixture over the cookie crust.
4. Bake for 50-60 minutes, or until the cheesecake is set and the edges are slightly golden. Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
5. Candied Pecan Topping: In a skillet over medium heat, cook pecans, sugar, and salt until the sugar melts and coats the pecans. Add butter and stir until melted. Remove from heat and let cool.
6. Remove the cheesecake from the springform pan and top with candied pecans. Serve and enjoy!