Cognac-ChocoCheese Cake

Sage & Brown Butter Base

• 1 1/2 cups graham cracker crumbs
• 1 stick unsalted butter, melted
• 1/4 cup granulated sugar
• 2 tablespoons fresh sage, finely chopped

Whiskey & Chocolate Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 2 large eggs, room temperature
• 1/4 cup whiskey
• 4 ounces bittersweet chocolate, melted and cooled

Pineapple & Kiwi Topping

• 1 cup canned crushed pineapple, drained
• 1 kiwi, peeled and diced
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup cold water

Instructions

1. Preheat the oven to 350°F.
2. Mix together the graham cracker crumbs, melted butter, sugar, and sage until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and set aside.
3. In a large bowl, beat together the cream cheese, sugar, and flour with an electric mixer until smooth and creamy. Beat in the heavy cream, eggs, whiskey, and melted chocolate until well combined.
4. Pour the filling over the baked crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is just set.
5. Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 3 hours.
6. While the cheesecake is chilling, prepare the topping by combining the drained crushed pineapple, diced kiwi, sugar, cornstarch, and cold water in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat and allow to cool to room temperature.
7. Once the cheesecake has chilled, remove it from the springform pan and top it with the pineapple and kiwi mixture. Slice and serve.