Brie & Cranberry Cheesecake with Whiskey & Chocolate Filling and Macadamia Nut Topping

Brie & Cranberry Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup Brie cheese
• 1/2 cup dried cranberries
• 1/4 cup sugar
• 1/4 cup melted butter

Whiskey & Chocolate Filling

• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/4 cup whiskey
• 1 tsp vanilla extract
• 3 eggs
• 1 cup semi-sweet chocolate chips, melted

Macadamia Nut Topping

• 1/2 cup chopped macadamia nuts
• 1/4 cup brown sugar
• 2 tbsps melted butter

Instructions

1. Preheat the oven to 350°F.
2. To make the base, combine the graham cracker crumbs, Brie cheese, dried cranberries, sugar, and melted butter in a food processor and pulse until well combined.
3. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Remove from the oven and set aside to cool.
4. To make the filling, beat the cream cheese, sugar, whiskey, and vanilla extract in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate chips.
5. Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is set. Remove from the oven and allow to cool to room temperature.
6. To make the topping, combine the chopped macadamia nuts, brown sugar, and melted butter in a small bowl and mix well. Spread the mixture over the top of the cooled cheesecake.
7. Chill the cheesecake in the refrigerator for at least 4 hours before serving.