Whiskey Chocolate Cheesecake with Toffee Crunch

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Ingredients:

• 1.5 cups vanilla wafer crumbs
• 3 tablespoons granulated sugar
• 1 stick unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 3 tablespoons whiskey
• 6 oz semisweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup toffee bits

Instructions:

1. Preheat the oven to 350°F.
2. Make the crust: In a medium bowl, mix together the vanilla wafer crumbs, 3 tablespoons of granulated sugar, and melted butter until well combined. Press the crust mixture into the bottom of a 9-inch springform pan and bake it for 8 minutes. Set aside to cool while you prepare the filling.
3. Make the filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium-high speed until creamy. Gradually add the 1 cup of granulated sugar, beating until light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the whiskey, melted chocolate, and vanilla extract until well combined.
4. Pour the cream cheese filling into the cooled crust, smooth the top with a spatula, and bake for 45-50 minutes or until the edges are set but the center still jiggles slightly when you shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes in the oven. Remove it from the oven and cool it completely on a wire rack.
5. Top the cheesecake with toffee bits before serving. Chill for at least 2 hours, preferably overnight, before serving.