Whisky Chocolate Cheesecake with Candied Pecans

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Ingredients:

• 1 1/2 cups Vanilla Wafer crumbs
• 1/4 cup unsalted butter, melted
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sour cream, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup whiskey
• 1/2 cup bittersweet chocolate chips, melted

Candied Pecan Topping:

• 1 cup pecans, coarsely chopped
• 1/4 cup brown sugar, packed
• 1 tbsp unsalted butter
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a small bowl, mix together the Vanilla Wafer crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan. Set aside.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the sour cream, sugar, eggs, vanilla extract, and whiskey, beating until all ingredients are well mixed and the mixture is smooth.
4. Add the melted bittersweet chocolate and beat until just combined.
5. Pour the cream cheese mixture into the prepared crust, smoothing out the top with a spatula.
6. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 30 minutes. Remove from the oven and cool to room temperature. Cover with plastic wrap and chill for at least 4 hours or overnight.
8. Meanwhile, prepare the candied pecans. In a large skillet, combine the pecans, brown sugar, butter, and salt. Cook over medium heat for about 5-7 minutes, stirring occasionally until the pecans are coated and the sugar has melted. Remove from the heat and let cool completely.
9. Once the cheesecake is chilled and ready to serve, top with the candied pecans and serve.