Whiskey Chocolate Cheesecake with Cinnamon Roll Crust and Toasted Almonds Topping

this image was generated using AI technology

Ingredients:

• 1 can cinnamon rolls
• 1/4 cup butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup whiskey
• 1/4 cup chocolate chips, melted
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 325°F.
2. Open can of cinnamon rolls and reserve the icing.
3. Place the cinnamon rolls in a food processor and pulse until they resemble coarse crumbs.
4. Add melted butter to the cinnamon roll crumbs and mix well. Press into the bottom of a 9 inch springform pan.
5. In a large mixing bowl, beat the cream cheese and sugar until smooth.
6. Add in eggs, one at a time, beating well after each addition.
7. Stir in vanilla, whiskey, and melted chocolate.
8. Pour mixture onto prepared crust and smooth the top with a spatula.
9. Bake for 45-50 minutes or until the center is almost set.
10. Cool in pan on a wire rack for 10 minutes.
11. Run a knife around the edges of the pan to loosen the cheesecake.
12. Cool for an additional hour and then refrigerate for at least 2 hours.
13. Once ready to serve, remove from pan and sprinkle with toasted almonds.
14. Drizzle the reserved cinnamon roll icing over the top of the cheesecake.
15. Slice and serve.