Whiskey Chocolate Cheesecake with Peach Mango Topping

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Shortbread Base

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

Whiskey & Chocolate Filling

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 1/3 cup whiskey
• 1 tsp. vanilla extract
• 4 large eggs
• 8 oz. semisweet chocolate, melted and cooled

Peach & Mango Topping

• 2 cups sliced peaches
• 1 cup diced mango
• 1/4 cup sugar
• 1 tbsp. cornstarch
• 2 tbsp. water

Note: This recipe requires a 9-inch springform pan.

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine shortbread crumbs, sugar, and melted butter. Press mixture firmly into bottom of springform pan.
3. In a large bowl, beat softened cream cheese and sugar until smooth. Add whiskey and vanilla extract, and beat until combined.
4. Add eggs, one at a time, beating after each addition. Stir in melted chocolate.
5. Pour filling over prepared shortbread crust and bake for 45-50 minutes, or until center is set. Allow cheesecake to cool completely in pan.
6. In a medium saucepan, combine sliced peaches, diced mango, and sugar. Cook over medium heat until fruit begins to soften, stirring occasionally.
7. In a small bowl, whisk together cornstarch and water. Stir into fruit mixture, and cook until mixture thickens and becomes clear.
8. Spread peach and mango topping over cooled cheesecake and refrigerate for at least 2 hours before serving.