Whiskey Chocolate Peanut Butter Cup Cheesecake with Buttermilk Biscuit Base Recipe

Ingredients

• 8 oz Buttermilk Biscuits (about 7 biscuits)
• 4 tbsp Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups Granulated Sugar
• 1/4 cup All-Purpose Flour
• 1/4 cup Whiskey
• 1/4 cup Heavy Cream, room temperature
• 4 oz Semi-Sweet Chocolate, melted and cooled
• 3 Large Eggs, room temperature
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/2 cup Smooth Peanut Butter
• 12 Peanut Butter Cups, roughly chopped

Instructions

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a food processor, pulse the buttermilk biscuits until they form fine crumbs. Add the melted butter and pulse until combined.
3. Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes. Set aside to cool while you make the filling.
4. In a large mixing bowl, using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add sugar and flour, and mix until well combined.
6. Mix in the whiskey and heavy cream.
7. Mix in the melted chocolate and mix until completely smooth.
8. Add eggs, one at a time, mixing well after each addition. Add vanilla extract and salt and mix until just combined.
9. Pour cheesecake mixture over the prepared crust.
10. In a small saucepan, melt peanut butter over low heat until smooth. Drizzle the melted peanut butter over the cheesecake. Use a knife to create swirls.
11. Scatter the chopped peanut butter cups over the cheesecake, pressing them lightly into the batter.
12. Bake for 55-60 minutes or until the edges of the cheesecake are set and the center jiggles slightly.
13. Remove from the oven and let cool to room temperature before chilling in the fridge for at least 4 hours, preferably overnight.

Your Whiskey Chocolate Peanut Butter Cup Cheesecake with Buttermilk Biscuit Base is now ready to serve. Enjoy!