Whiskey-Chocolate Cheesecake with Carrot Cake Base and Vanilla Bean Frappuccino Topping

Ingredients:

• 3 cups grated carrot
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 3 large eggs, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 1/2 cup Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/4 cup whiskey
• 1/2 cup semisweet chocolate chips, melted
• 2 cups whipping cream
• 1/4 cup granulated sugar
• 1 vanilla bean, split and scraped

Directions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Add eggs, oil, granulated sugar, brown sugar, and vanilla; whisk until smooth.
4. Fold in grated carrots.
5. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool cake in pan for 10 minutes. Then remove from pan and cool completely on a wire rack.
7. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
8. Add melted chocolate and whiskey; beat until well combined.
9. In a separate bowl, beat whipping cream, granulated sugar, and vanilla bean seeds until soft peaks form.
10. Fold whipped cream into cream cheese mixture until well combined.
11. Spoon mixture over cooled carrot cake base and spread evenly.
12. Refrigerate for at least 3 hours or overnight, until set.

Serving suggestions:

• Garnish with shaved chocolate and serve chilled.
• Serve with whipped cream and a drizzle of caramel sauce.