The Tipsy Chocolate Cheesecake

this image was generated using AI technology

Cornbread Base

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 8 oz semisweet chocolate, melted and cooled

Caramel Macchiato Topping

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1 tbsp instant coffee
• 1/4 cup (1/2 stick) unsalted butter

Preheat oven to 350°F.

Cornbread Base

1. In a medium bowl, whisk together cornmeal, flour, sugar, and salt.
2. Add melted butter and stir until mixture is crumbly but moist.
3. Press mixture into bottom of a 9-inch springform pan.
4. Bake for 15-20 minutes, until golden brown.
5. Set aside to cool.

Whiskey & Chocolate Filling

1. In a large bowl, beat cream cheese and sugar until fluffy.
2. Beat in cornstarch.
3. Add eggs one at a time, beating well after each addition.
4. Stir in heavy cream and whiskey.
5. Stir in melted chocolate until well combined.
6. Pour filling over cornbread base.
7. Bake for 45-50 minutes, or until center is just set.
8. Cool at room temperature for 30 minutes.

Caramel Macchiato Topping

1. Combine sugar and water in a medium saucepan.
2. Cook over medium-high heat, swirling the pan occasionally, until mixture turns an amber color.
3. Remove from heat and slowly stir in cream.
4. Stir in instant coffee and butter until smooth.
5. Let cool for a few minutes, then pour over cheesecake.

Chill cheesecake in refrigerator for at least 4 hours, or overnight, before serving.