Whiskey Chocolate Cheesecake with Buttermilk Biscuit Base and Caramel Sauce

Ingredients:

• 8 oz Buttermilk biscuits, crushed
• 1/4 cup Unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Granulated sugar
• 1 tsp Vanilla extract
• 2 tbsp Whiskey
• 4 oz Dark chocolate, melted
• 2 Large eggs
• 1/2 cup Sour cream
• 1/4 cup Heavy cream
• 1/2 cup Granulated sugar (for caramel sauce)
• 1/4 cup Unsalted butter (for caramel sauce)
• 1/4 cup Heavy cream (for caramel sauce)
• 1/4 tsp Salt (for caramel sauce)

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix the crushed biscuits and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract together until smooth and creamy.
4. Stir in the whiskey and melted chocolate.
5. Add the eggs one at a time, mixing well after each addition.
6. Mix in the sour cream and heavy cream until well blended.
7. Pour the cheesecake mixture over the biscuit base.
8. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Remove from oven and let it cool completely, then chill in the refrigerator for at least 4 hours or overnight.
10. To make the caramel sauce, combine the sugar, butter, heavy cream, and salt in a saucepan over medium-high heat.
11. Cook until the sugar has dissolved and the mixture is smooth and bubbling, for about 5-7 minutes.
12. Remove the caramel sauce from heat and let it cool for a few minutes before drizzling over the cheesecake.
13. Slice and serve chilled.