Whiskey Chocolate Peanut Butter Cup Cheesecake

Ingredients:

• For the Pandan Coconut Base:
• 1 cup graham cracker crumbs
• 1/2 cup shredded coconut
• 1/4 cup sugar
• 7 tablespoons unsalted butter, melted
• 1 tablespoon Pandan juice
• For the Whiskey & Chocolate Filling:
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 1/4 cups sugar
• 1/4 cup whiskey
• 1/4 cup heavy cream
• 3 eggs
• 1 teaspoon vanilla extract
• 6 ounces bittersweet chocolate, melted and cooled
• For the Peanut Butter Cup Topping:
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1/4 cup heavy cream
• 1/2 cup chopped peanut butter cups

Instructions:

1. Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil and set aside.
2. For the Pandan Coconut Base:
3. In a bowl, combine the graham cracker crumbs, shredded coconut, sugar, melted butter, and pandan juice. Mix until the mixture is well-combined and crumbly. Press the mixture into the bottom of the prepared pan.
4. Bake for about 10 minutes or until the crust is golden brown on the edges. Remove from the oven and allow to cool on a wire rack.
5. For the Whiskey & Chocolate Filling:
6. In a large mixing bowl, beat the cream cheese and sugar together until the mixture is light and fluffy. Add the whiskey and heavy cream and beat until well combined.
7. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Finally, stir in the melted bittersweet chocolate.
8. Carefully pour the mixture over the cooled crust.
9. Bake for about 50 minutes or until the filling is set but slightly jiggly in the center.
10. Remove the cheesecake from the oven and allow to cool on a wire rack for at least 30 minutes. Chill in the refrigerator for at least 4 hours or overnight.
11. For the Peanut Butter Cup Topping:
12. In a medium bowl, beat the peanut butter, powdered sugar, and softened butter together until light and fluffy.
13. Add the heavy cream and beat until the mixture is smooth.
14. Spoon the mixture over the chilled cheesecake and sprinkle with chopped peanut butter cups.
15. Slice and serve.