Whiskey Chocolate Acai Cheesecake with Toffee Crunch Topping

Acai Berry Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup Acai Berry puree

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 large eggs, at room temperature
• 1/3 cup unsweetened Whiskey

Toffee Crunch Topping

• 1 cup toffee bits
• 1/2 cup chopped walnuts
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (180°C). Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and Acai Berry puree. Press into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in the sugar and beat until well combined.
4. Mix in the cocoa powder and eggs, one at a time, beating well after each addition. Slowly mix in the whiskey until just combined.
5. Pour the filling over the crust and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 30 minutes.
7. Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 3 hours, or overnight.
8. In a small bowl, mix together the toffee bits, chopped walnuts, and melted butter. Sprinkle over the top of the cheesecake before serving.