Olive Oil & Sea Salt Cheesecake with Whiskey & Chocolate Filling and Orange & Vanilla Topping

Ingredients:

• 10 oz of Olive oil & sea salt crackers, crushed
• 3 oz of melted unsalted butter
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 1/4 cup granulated sugar
• 1/3 cup heavy cream
• 1/4 cup whiskey
• 3 large eggs, room temperature
• 1/2 cup bittersweet chocolate, melted
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F.
2. Grease and line the bottom and sides of an 8-inch springform pan with parchment paper.
3. In a bowl, combine the crushed crackers with melted butter.
4. Press the mixture into the bottom of the prepared pan.
5. Bake until lightly golden, about 12-15 minutes. Set aside to cool.
6. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, about 2 minutes.
7. Gradually add heavy cream and whiskey and beat well to combine.
8. Beat in eggs, one at a time, until well combined.
9. Stir in melted bittersweet chocolate.
10. Pour the mixture over the cooled crust.
11. Bake for 1 hour 15 minutes or until the cheesecake is set, but the center still trembles slightly.
12. Remove from the oven and let cool in the pan for about 10 minutes.
13. Using a sharp knife, loosen the edges of the cheesecake from the pan.
14. Let it cool completely to room temperature before chilling in the fridge for at least 4 hours or overnight.
15. In a small bowl, whisk together orange juice, orange zest, and vanilla extract.
16. Spread the mixture over the top of the cheesecake and serve.