Whiskey Chocolate Cheesecake with Ginger Snap Crust

Ingredients:

• 2 cups Ginger Snap cookie crumbs
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup whiskey
• 1 tbsp vanilla extract
• 4 eggs
• 1 cup semi-sweet chocolate chips
• 1 cup heavy whipping cream

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a small bowl, combine Ginger Snap cookie crumbs and melted butter. Press mixture onto bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually add whiskey and vanilla extract, mixing well.
4. Add eggs, one at a time, beating well after each addition. Stir in chocolate chips.
5. Pour mixture into prepared crust.
6. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen. Chill in the refrigerator for at least 4 hours or overnight.
7. In a large mixing bowl, beat the heavy cream until soft peaks form. Spread whipped cream over cheesecake before serving.

Enjoy your delicious Whiskey Chocolate Cheesecake with Ginger Snap Crust!