Whiskey & Chocolate Cheesecake with Pineapple & Kiwi Topping

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Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Whiskey & Chocolate Cheesecake Filling:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 1 tsp. vanilla extract
• 1/4 cup whiskey
• 4 oz. semisweet chocolate, melted and cooled

Pineapple & Kiwi Topping:

• 1 cup crushed pineapple, drained
• 1 cup diced kiwi
• 1/4 cup sugar
• 1 tbsp. cornstarch
• 1/4 cup water

Directions:

1. Preheat oven to 350°F (180°C).
2. For the graham cracker base, mix together graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together in a large bowl until creamy. Add eggs, one at a time, beating after each addition. Stir in heavy cream, vanilla extract, and whiskey until well combined. Fold in the melted chocolate. Pour the filling over the cooled graham cracker crust.
4. Bake for 40-45 minutes, or until set. Remove from oven and let cool for 10 minutes.
5. For the topping, mix together the crushed pineapple, diced kiwi, and sugar in a saucepan. In a small bowl, whisk together cornstarch and water until smooth. Stir the cornstarch mixture into the fruit mixture over low heat, stirring constantly, until the mixture has thickened. Pour the topping over the cooled cheesecake.
6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.