Whiskey Chocolate Berry Cheesecake with Carrot Cake Base

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 3 eggs
• 1/4 cup whiskey
• 1/2 cup chocolate chips, melted
• 2 cups grated carrot
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup fresh berries for topping
• 1 cup heavy cream for topping

Directions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, beat the cream cheese and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the whiskey and melted chocolate chips.
5. In a separate mixing bowl, combine grated carrot, flour, baking powder, baking soda, cinnamon, and salt.
6. Gradually stir the dry ingredients into the wet ingredients until thoroughly combined.
7. Pour the batter into a greased 9-inch springform pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool completely to room temperature, then chill in the fridge for a few hours or overnight.
9. Top with fresh berries.
10. Whip the heavy cream and spoon dollops of it around the edges of the cheesecake.
11. Slice and serve chilled.