Bourbon Bliss Cheesecake

Ingredients

• 8 oz Pistachio Crumble
• 1/4 cup Unsalted Butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total), softened
• 1/2 cup Granulated Sugar
• 2 Eggs
• 1/4 cup Whiskey
• 1/2 cup Dark Chocolate Chips, melted
• 1 cup Heavy Cream
• 1/4 cup Bourbon
• 1/4 cup Butterscotch Chips, melted

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Mix together Pistachio Crumble and melted butter in a bowl. Press mixture onto the bottom of the prepared pan. Bake for 10-12 minutes until lightly browned. Remove from oven and let cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Add whiskey and melted chocolate, and beat until completely combined. Pour the mixture over the Pistachio Crumble base.
4. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, and leave the cheesecake in the oven for 30 more minutes, with the door slightly ajar.
5. Remove cheesecake from oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours, or overnight.
6. In a small saucepan, bring heavy cream and bourbon to a simmer. Remove from heat and add Butterscotch chips. Stir until completely melted and smooth. Let the mixture cool to room temperature, then pour over the chilled cheesecake, spreading evenly.
7. Chill the cheesecake with the topping for at least 30 minutes before serving.