Maple Pecan, Whiskey & Chocolate Cheesecake with Whipped Cream & Cherry Topping

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Ingredients:

• 12 oz Maple Pecan Cookies, crushed
• 4 oz Unsalted Butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 4 Large Eggs
• 1/2 cup Whiskey
• 1/2 cup Semi-Sweet Chocolate Chips, melted
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 cup Heavy Cream
• 1/4 cup Powdered Sugar
• 1 cup Cherry Preserves

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a bowl, mix together the crushed Maple Pecan Cookies and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Stir in the whiskey, melted chocolate, vanilla extract, and salt until smooth.
6. Pour the mixture over the cookie crust and smooth the top with a spatula.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open.
8. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool to room temperature then chill in the refrigerator for at least 4 hours or overnight.
9. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cheesecake.
10. Spoon the cherry preserves over the whipped cream and serve the cheesecake chilled.