Whiskey Chocolate Acai Cheesecake with Mocha Latte Topping

Ingredients:

• 1.5 cups Acai Berry base (crushed biscuits mixed with Acai powder)
• 1/4 cup melted butter
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup whiskey
• 6 oz semi-sweet chocolate chips, melted
• 3 eggs, room temperature
• 1 cup heavy cream
• 1/4 cup instant coffee powder

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform cake tin.
2. Mix together Acai Berry base and melted butter. Press the mixture into the bottom of the cake tin. Set aside.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Gradually add sugar and vanilla extract, beating until light and fluffy.
4. Slowly stir in the melted chocolate, followed by the whiskey.
5. Mix in eggs, one at a time, making sure each egg is fully incorporated before adding the next. Pour the mixture over the Acai Berry base in the cake tin.
6. Bake the cheesecake for 60-70 minutes, or until the center is set and the top is golden brown. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes.
7. Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
8. In a small saucepan, heat heavy cream until steaming but not boiling. Remove from heat and stir in instant coffee powder until fully dissolved.
9. Once the cheesecake is chilled, pour the Mocha Latte mixture over the top. Garnish with chocolate shavings and serve.