Whiskey Chocolate Cheesecake with Pineapple Kiwi Topping

Ingredients:

• 1 box of vanilla wafers
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup whiskey
• 4 eggs
• 1/2 cup semi-sweet chocolate chips, melted and cooled
• 2 cups diced fresh pineapple
• 2 kiwis, peeled and diced
• 2 tablespoons honey

Directions:

1. Preheat the oven to 325°F.
2. In a food processor, crush the vanilla wafers and combine with melted butter. Press mixture into the bottom and halfway up the sides of a 9-inch springform pan. Set aside.
3. In a large bowl, beat the cream cheese until smooth. Gradually add in the sugar and beat until light and fluffy.
4. Mix in the whiskey and then beat in the eggs, one at a time, until just combined.
5. Fold in the melted chocolate until fully incorporated.
6. Pour the mixture over the prepared crust.
7. Bake for 60-70 minutes or until the center is almost set.
8. Let the cheesecake cool at room temperature for 30 minutes before chilling in the refrigerator for at least 4 hours or overnight.
9. In a small bowl, mix together the diced pineapple, kiwi, and honey.
10. Top the chilled cheesecake with pineapple kiwi mixture.
11. Slice and serve.