Whiskey Chocolate Cheesecake with Black & White Cookie Crust and Toasted Almonds

Ingredients:

• 1 1/2 cups crushed Black & White cookies
• 1/3 cup unsalted butter, melted
• 3 containers (24 oz.) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup whiskey
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup cocoa powder
• 4 large eggs
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
2. In a medium bowl, mix together crushed Black & White cookies and melted butter. Press the mix onto the bottom of the prepared pan. Bake for 10-15 minutes or until golden brown. Remove from oven and let cool.
3. In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add sugar, whiskey, heavy cream, vanilla extract, and cocoa powder. Mix until well blended. Add eggs one at a time, mixing on low speed after each addition until just blended.
4. Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula.
5. Bake for 45-50 minutes or until the center is almost set.
6. Remove from the oven and let the cheesecake cool for 10 minutes. Loosen the edges of the cheesecake from the pan with a knife. Let the cheesecake cool completely at room temperature then refrigerate for at least 4 hours or overnight.
7. Before serving, sprinkle the top with toasted sliced almonds.