Olive, Whiskey, and Toffee Cheesecake

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Ingredients:

• 8 oz Olive Oil & Sea Salt Crackers, crushed
• 4 oz Unsalted Butter, melted
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 2 Large Eggs
• 1/4 cup Whiskey
• 1 tsp Vanilla extract
• 6 oz Semi-sweet Chocolate, melted
• 1/4 cup Heavy Cream
• 1/2 cup Crushed Toffee Bits

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix the crushed Olive Oil & Sea Salt Crackers and melted butter together. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with the sugar until creamy. Beat in the eggs, one at a time, until fully incorporated.
4. Mix in the whiskey, vanilla extract, and melted semi-sweet chocolate. Stir in the heavy cream until just combined.
5. Pour the filling over the baked crust. Bake for 30-35 minutes or until the cheesecake is set and the edges are lightly golden brown.
6. Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes. Refrigerate for at least 2 hours, or until set.
7. Sprinkle the top of the cheesecake with crushed toffee bits before serving.