Whiskey Chocolate Acai Cheesecake with Candied Pecans

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Acai Berry Base Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• 1/4 cup Acai berry puree

Whiskey & Chocolate Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup Whiskey
• 4 oz semi-sweet chocolate chips, melted

Candied Pecans Topping Ingredients:

• 1/2 cup pecan halves
• 1/4 cup granulated sugar

Directions:

1. Preheat oven to 350°F (175°C).
2. Mix together graham cracker crumbs, sugar, melted butter, and Acai berry puree until well combined.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. In a separate bowl, beat softened cream cheese until smooth.
5. Add sugar and mix until well combined, then add eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract, Whiskey, and melted chocolate.
7. Pour cheesecake mixture over Acai berry crust and smooth out the top.
8. Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. While the cheesecake is baking, make the candied pecans.
10. In a small saucepan, heat the pecans and sugar over medium heat, stirring constantly, until the sugar has melted and the pecans are coated.
11. Spread the pecans on a sheet of parchment paper to cool.
12. When the cheesecake is done, remove it from the oven and let it cool to room temperature.
13. Chill the cheesecake in the refrigerator for at least 3 hours or overnight.
14. Before serving, sprinkle the candied pecans on top of the cheesecake.