Cocoa Whiskey Delight Cheesecake Recipe

Ingredients:

• 1 and 1/2 cups crumbled Black & White cookies
• 5 tablespoons unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 4 large eggs
• 1/4 cup whiskey
• 1 and 1/2 cups semi-sweet chocolate chips
• 1 tablespoon heavy cream
• 1/2 cup chopped macadamia nuts

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, mix together the Black & White cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan and refrigerate while preparing filling.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in sugar, flour, and salt and continue to beat until well combined.
4. Beat in eggs, one at a time, mixing well after each addition. Stir in whiskey and mix until just combined.
5. In a small saucepan or in the microwave, melt the chocolate chips and heavy cream together until smooth and shiny. Fold the melted chocolate mixture into the cheesecake mixture.
6. Pour the cheesecake mixture over the refrigerated cookie base and smooth into an even layer. Bake for 45-50 minutes, or until the cheesecake is set around the edges and the center is slightly wobbly.
7. Remove cheesecake from the oven and let it cool in the pan for at least 30 minutes. Then, transfer the cheesecake to a wire rack and let it cool completely. Once cooled, cover the cheesecake and refrigerate it for at least 6 hours or overnight.
8. Top the cheesecake with chopped macadamia nuts before serving.