Whiskey Chocolate Peanut Butter Cheesecake with Lemon Bar Crust

Ingredients:

• For the Lemon Bar crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup lemon bar mix
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• For the Whiskey Chocolate filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 1/4 cup cocoa powder, sifted
• 1 tsp vanilla extract
• 1/4 tsp salt
• For the Peanut Butter Cup topping:
• 1 cup smooth peanut butter
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup chopped peanut butter cups, for topping

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Make the Lemon Bar crust: In a medium bowl, mix together graham cracker crumbs, lemon bar mix, sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
3. Make the Whiskey Chocolate filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Mix in heavy cream, whiskey, cocoa powder, vanilla extract, and salt, and beat until no lumps remain. Pour over the cooled crust.
4. Bake for 45 minutes or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
5. Make the Peanut Butter Cup topping: In a large mixing bowl, beat peanut butter and unsalted butter until smooth. Mix in powdered sugar, heavy cream, vanilla extract, and salt. Spread over the chilled cheesecake. Top with chopped peanut butter cups. Serve and enjoy!