Whiskey Chocolate Cheesecake with Fudge Brownie Topping

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Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Mix graham cracker crumbs, sugar, and melted butter until moistened. Press into the bottom of a 9-inch springform pan and bake for 10 minutes at 350°F.

Whiskey Chocolate Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 3 large eggs
• 1/4 cup Irish whiskey
• 1 teaspoon vanilla extract

Beat cream cheese and sugar on medium speed until creamy. Then add cocoa powder, eggs, whiskey, and vanilla extract. Mix until well combined. Pour the mixture over the crust and bake for 40-45 minutes at 350°F.

Fudge Brownie Topping:

• 1/2 cup unsalted butter, cut into small pieces
• 2/3 cup dark chocolate chips
• 1/4 cup granulated sugar
• 2 large eggs
• 1/4 cup all-purpose flour

Melt butter and chocolate chips together in a saucepan over low heat. Then, whisk in the sugar, eggs, and flour. Spread this mixture over the cheesecake and bake for an additional 15-20 minutes at 350°F. Let the cheesecake cool to room temperature before serving.