Triple Layer Cheesecake Extravaganza

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Ingredients

• Lemon Bar Base:
• 1/2 cup unsalted margarine
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup lemon curd
• Whiskey & Chocolate Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup whiskey
• 1/4 cup semisweet chocolate chips, melted and cooled
• Fudge Brownie Topping:
• 1/2 cup unsalted margarine
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup all-purpose flour

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. To make the Lemon Bar base, cream the margarine and sugar until light and fluffy. Add the flour and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until lightly browned. Remove from the oven and spread the lemon curd over the base.
3. To make the Whiskey & Chocolate Filling, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the whiskey and melted chocolate. Pour the mixture over the lemon curd layer and smooth with a spatula.
4. To make the Fudge Brownie Topping, melt the margarine in a medium saucepan over low heat. Add the sugar, cocoa, and salt and whisk to combine. Add the vanilla extract and eggs and whisk until smooth. Stir in the flour until just combined. Pour the mixture over the cheesecake layer and spread evenly.
5. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside to cool for 1 hour, then remove from the oven and cool to room temperature. Chill in the refrigerator for at least 2 hours, or overnight.
6. Serve chilled and enjoy!