Whiskey Chocolate Cheesecake with Parmesan & Garlic Base and Fruit Compote Topping

Ingredients

• Base:
• 1 cup Parmesan cheese, grated
• 1 cup cracker crumbs
• 4 cloves garlic, minced
• 4 oz unsalted butter, melted
• Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 eggs
• 1/4 cup whiskey
• 1 tsp vanilla extract
• 8 oz dark chocolate, melted
• Topping:
• 2 cups mixed berries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix together Parmesan cheese, cracker crumbs, and minced garlic. Add melted butter and stir until well combined.
3. Press mixture into the bottom of a greased 9-inch springform pan. Bake for 10-15 minutes, until slightly golden. Remove from oven and let cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and eggs until smooth.
5. Add whiskey, vanilla extract, and melted chocolate to the cream cheese mixture. Beat until well combined.
6. Pour mixture over the Parmesan base and smooth the top.
7. Bake for 45-50 minutes, or until set.
8. Remove from oven and cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
9. In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over low heat until berries have broken down and mixture has thickened, stirring occasionally, about 15-20 minutes.
10. Remove from heat and let cool.
11. Spread fruit compote over the cheesecake before serving.