Whiskey & Chocolate Cheesecake Truffle

Oreo Base

• 24 Oreo cookies, crushed into fine crumbs
• 1/4 cup unsalted butter, melted

Mix together the Oreo cookie crumbs and melted butter and press into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes. Let cool completely.

Whiskey & Chocolate Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup whiskey
• 3 large eggs
• 1 cup semisweet chocolate chips, melted and cooled

Preheat the oven to 325°F. In a large bowl, beat the cream cheese until smooth. Add in the sugar, flour, cocoa powder, and whiskey, and mix until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Mix in the melted chocolate until well incorporated. Pour mixture over cooled crust.

Bake for 55 to 60 minutes or until the center is almost set. Allow the cheesecake to cool completely before adding the topping.

Cheesecake Truffle Topping

• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup heavy cream
• 2 cups semisweet chocolate chips

In a medium bowl, beat the cream cheese until smooth. In a microwave-safe bowl, heat the heavy cream for 30 seconds. Add the chocolate chips to the cream, and whisk until fully melted. Add the chocolate mixture to the cream cheese, and beat until fully incorporated.

Pour the mixture on top of the cooled cheesecake and smooth it out with a spatula. Refrigerate the cheesecake for at least 5 hours or overnight before serving.