Whiskey & Chocolate Cheesecake with Peach & Mango Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Whiskey & Chocolate Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 8 ounces bittersweet chocolate, melted

Peach & Mango Topping

• 2 cups peeled and diced peaches
• 2 cups peeled and diced mangoes
• 1/4 cup sugar
• 1/4 cup water
• 1 tablespoon cornstarch

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture onto bottom and 1 inch up side of a 9-inch springform pan. Bake for 8 to 10 minutes. Let cool completely.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in heavy cream, whiskey, and melted chocolate. Pour mixture into crust.
4. Bake for 1 hour or until cheesecake is set but still slightly jiggly in the center. Turn off the oven and let cheesecake cool in the oven with the door slightly open for 30 minutes. Remove from oven and let cool on a wire rack for 10 minutes. Gently run a knife around the edges of the cheesecake to loosen it from the pan.
5. In a medium saucepan, combine peaches, mangoes, sugar, and water over medium heat. Bring to a boil, stirring occasionally. In a small bowl, whisk cornstarch and 1 tablespoon water until smooth. Stir cornstarch mixture into fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from heat; cool slightly.
6. Spoon peach and mango topping over cheesecake. Refrigerate for at least 2 hours before serving.