Whiskey Chocolate Peanut Butter Cheesecake with Smoked Gouda & Chive Base

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Ingredients:

• 8 oz Smoked Gouda & Chive crackers, crushed
• 2 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened at room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/3 cup whiskey
• 1 tsp vanilla extract
• 4 oz semisweet chocolate, melted and cooled
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1/4 cup mini peanut butter cups, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the Smoked Gouda & Chive crackers and melted butter until well-combined. Press mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes then remove from the oven and let cool completely.
4. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until well combined.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in whiskey and vanilla extract until well-combined.
7. Stir in the melted chocolate until well-blended.
8. Pour cheesecake mixture over the cooled crust and smooth out the top.
9. Bake for 45 minutes or until the center of the cheesecake is set.
10. Let the cheesecake cool to room temperature then refrigerate for at least 2 hours.
11. In a mixing bowl, beat the peanut butter, powdered sugar, and heavy cream until well combined.
12. Spread the peanut butter mixture over the top of the cheesecake.
13. Sprinkle the chopped mini peanut butter cups over the peanut butter topping.