Whiskey Chocolate Cheesecake with Black & White Cookie Crust and Salted Caramel Topping

Ingredients:

• 8 oz Black and White Cookies (ground into crumbs)
• 4 Tbsp Butter (melted)
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Granulated Sugar
• 2 tsp Vanilla Extract
• 4 Tbsp Whiskey
• 4 oz Semisweet Chocolate (melted and cooled)
• 4 Large Eggs
• 1 cup Salted Caramel Sauce (homemade or store-bought)

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the Black and White Cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth.
4. Add in the granulated sugar, vanilla extract, and whiskey. Beat for another 2-3 minutes.
5. Next, stir in the melted and cooled semisweet chocolate until well combined.
6. Add in the eggs, one at a time, beating slowly after each addition until just combined.
7. Pour the cheesecake mixture over the cookie base and smooth it out with a spatula.
8. Bake the cheesecake for 45-50 minutes or until the center is just set.
9. Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours or until set.
10. Once the cheesecake is set, pour the salted caramel sauce over the top.
11. Slice and serve.