Whiskey Chocolate Cheesecake with Mocha Latte Topping

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup whiskey
• 1/2 cup chocolate chips, melted
• 1 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup strong brewed coffee, cooled to room temperature
• 1 tbsp vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. Combine Graham cracker crumbs and melted butter in a bowl and mix well. Press onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Add sugar and beat until well combined.
4. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate and whiskey until well combined. Pour the mixture onto the cooled Graham cracker crust.
5. Bake for 45-50 minutes, or until the center is almost set.
6. Combine heavy cream, cocoa powder, and coffee in a saucepan and heat over medium heat. Stir until smooth and just heated through.
7. Remove from heat and stir in vanilla extract. Allow the mixture to cool for 5 minutes.
8. Pour the cooled mocha latte topping onto the cheesecake and spread evenly.
9. Cover and refrigerate the cheesecake for at least 2 hours or until chilled.
10. Enjoy your Whiskey Chocolate Cheesecake with Mocha Latte Topping!