Cheers to Whiskey Chocolate Cheesecake

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Vanilla Wafer Crust Ingredients:

• 2 cups crushed vanilla wafers
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling Ingredients:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup heavy cream
• 3 large eggs
• 1/4 cup whiskey
• 1/2 cup chocolate chips, melted

Caramel Sauce Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cut into pieces

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together the vanilla wafer crumbs, sugar and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar and flour and mix until smooth and creamy.
4. Add the heavy cream and mix well.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the whiskey and melted chocolate and mix until well combined.
7. Pour the mixture over the prepared crust and bake for 50 to 60 minutes or until the center is almost set. Turn off the oven and leave the cheesecake inside for about 10 minutes before removing it and letting it cool to room temperature.
8. While the cheesecake is cooling, make the caramel sauce. In a medium-sized, heavy-bottomed saucepan, combine the sugar and water. Over medium-high heat, cook the sugar until it melts and turns a deep amber color.
9. Remove from heat and whisk in the heavy cream.
10. Add the salt and butter and whisk until smooth.
11. Let the caramel cool for about 10 minutes before pouring it over the cooled cheesecake.
12. Refrigerate the cheesecake for at least 4 hours before serving.