Cinnamon Whiskey Chocolate Cheesecake

Ingredients:

• 8 oz Cinnamon Roll Cookies, crushed
• 4 Tbsp Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Granulated Sugar
• 2 Tbsp All-Purpose Flour
• 4 Large Eggs
• 1/3 cup Whiskey
• 1 cup Semisweet Chocolate Chips, melted
• 1 cup Whipped Cream

Instructions:

1. Preheat the oven to 325F. Wrap the outside of a 9-inch springform pan with aluminum foil and set aside.
2. In a bowl, combine the crushed Cinnamon Roll Cookies and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and flour and continue mixing until well combined. Add eggs, one at a time, beating well after each addition.
4. Mix in the whiskey and melted chocolate until fully incorporated.
5. Pour the mixture over the cooled crust and smooth the top with a spatula.
6. Bake for 50-60 minutes or until the cheesecake is set and slightly wobbly in the center.
7. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
8. When ready to serve, spread the whipped cream over the top of the cheesecake.