Whiskey Chocolate Orange Cheesecake with Lemon Bar Crust and Vanilla Topping

this image was generated using AI technology

Ingredients

• 1 1/2 cups Lemon Bar crumbs
• 5 tbsp melted unsalted butter
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 4 oz semisweet chocolate, melted
• 1 tsp vanilla extract
• 1/2 cup orange marmalade

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the Lemon Bar crumbs and melted butter. Mix well until fully combined.
3. In a 9-inch (23 cm) springform pan, press the crumb mixture onto the bottom and about 1 inch (2.5 cm) up the sides. Set aside and refrigerate while preparing the filling.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.
5. Stir in the heavy cream, whiskey, and melted chocolate until fully combined.
6. Pour the filling over the chilled crust and smooth the surface with a spatula.
7. Bake for 45-50 minutes, or until the filling is set and the edges are lightly browned. Remove from the oven and let cool on a wire rack for at least 30 minutes.
8. In a small saucepan, heat the orange marmalade over low heat until melted. Stir in the vanilla extract and mix well. Pour the mixture over the cooled cheesecake and spread it evenly.
9. Cover the cheesecake and chill for at least 4 hours, or overnight, before serving.