Olive Oil & Sea Salt Cheesecake with Whiskey & Chocolate Filling and Whipped Cream Topping

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/2 cup pecans, chopped
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil
• 2 cups Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 3 eggs
• 1/4 cup whiskey
• 1 cup chopped bittersweet chocolate
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch Springform pan.
2. In a large bowl, mix together the graham cracker crumbs, chopped pecans, granulated sugar, and kosher salt. Stir in the olive oil until the mixture is well combined.
3. Press the crust evenly into the bottom of the prepared pan, using a measuring cup or your hands to pack it in tightly. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
4. In a separate large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until creamy.
5. Add the granulated sugar, flour, and kosher salt, and beat until well combined.
6. Beat in the eggs one at a time, mixing well after each addition.
7. Stir in the whiskey and chopped bittersweet chocolate until the filling is well combined.
8. Pour the filling over the cooled crust, spreading it evenly to the edges of the pan. Bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. In a large bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
10. Remove the cheesecake from the refrigerator and remove the sides of the Springform pan. Top the cheesecake with whipped cream and serve chilled.