Pistachio Whiskey Chocolate Cheesecake with Mocha Latte Topping

Ingredients:

• 8 oz pistachio crumbs
• 3 tbsp sugar
• 6 tbsp unsalted butter, melted
• 24 oz containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1¼ cups sugar
• 1 cup whiskey
• 6 large eggs, room temperature
• 8 oz bittersweet chocolate, melted and cooled
• 2 tbsp instant coffee granules
• 2 tbsp warm water
• 1 cup heavy whipping cream

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix the pistachio crumbs, 3 tablespoons sugar, and melted butter together. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes. Remove from the oven and cool to room temperature.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with a mixer until smooth. Gradually add 1¼ cups of sugar and beat until well combined. Add the whiskey and beat until combined. Add the eggs, one at a time, mixing well after each addition. Fold in the melted bittersweet chocolate.
4. Pour the mixture into the cooled crust and smooth the top with a spatula. Bake for 1 hour or until the edges start to brown and the center is almost set. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door closed.
5. Remove the cheesecake from the oven and let it cool on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight.
6. In a small bowl, dissolve the instant coffee granules in warm water.
7. In a medium bowl, beat the cold heavy cream with the coffee mixture until soft peaks form.
8. Remove the chilled cheesecake from the springform pan and transfer it to a serving platter. Spread the mocha latte topping over the cheesecake, leaving a ½-inch border around the edge. Serve chilled.