Creamy Whiskey Chocolate Cheesecake

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Ingredients:

• 24 Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 3 large eggs
• 1/2 cup whiskey
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate
• 1/2 cup heavy cream (for the ganache topping)
• 4 ounces dark chocolate (for the ganache topping)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed Oreos and melted butter until well mixed. Press the mixture into the bottom of the prepared pan to create an even crust.
3. In a large bowl, beat the cream cheese until smooth using an electric mixer set on medium speed. Gradually add the sugar and cornstarch, beating until well mixed. Add in the eggs one at a time, beating after each addition.
4. Stir in the whiskey and heavy cream until well combined. Melt the semisweet chocolate in a double boiler or microwave, stirring occasionally, and then stir it into the cream cheese mixture.
5. Pour the filling into the prepared crust. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
6. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To make the ganache, heat the cream in a small saucepan over medium heat until hot but not boiling. Remove from heat and stir in the dark chocolate until smooth.
8. Spread the ganache over the top of the cooled cheesecake, allowing it to drip down the sides. Place the cheesecake in the refrigerator until the ganache is set, about 30 minutes.
9. Serve chilled and enjoy!