Whiskey-Chocolate Cheesecake with Hemp Hearts Crust and Fudge Brownie Topping

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Ingredients:

• 1 1/2 cups Hemp Hearts
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/3 cup whiskey
• 1/3 cup unsweetened cocoa powder
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 325°F and place a 9-inch springform pan in a large baking dish.
2. In a medium bowl, combine Hemp Hearts, melted butter, and 1/4 cup sugar until well mixed. Press mixture into the bottom of the springform pan and bake for 10 minutes or until lightly golden brown. Remove from oven and let cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and 1 1/2 cups sugar until well combined. Beat in whiskey and 1/3 cup cocoa powder until smooth. Beat in eggs one at a time, then mix in vanilla extract and heavy cream until well combined.
4. Pour cream cheese mixture over the cooled crust and bake for 1 hour 15 minutes or until the center is almost set. Turn off the oven and let cheesecake cool in oven with the door closed for 1 hour. Remove from oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
5. For the brownie topping, melt butter in a medium saucepan over medium heat. Stir in sugar and cocoa powder. Add eggs, one at a time, stirring well after each addition. Stir in flour and salt until well combined.
6. Preheat oven to 350°F. Pour brownie batter over the chilled cheesecake and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool to room temperature before cutting and serving.