Acai Whiskey Chocolate Cheesecake with Caramel Macchiato Topping

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Ingredients

• 12 oz Acai Berry granola bar crumbs
• 4 oz melted butter
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1/3 cup whiskey
• 1 cup chocolate chips
• 1/2 cup heavy cream
• 1/2 cup caramel sauce
• 1/4 cup brewed espresso or strong coffee

Instructions

1. Preheat oven to 350°F.
2. Mix Acai Berry granola bar crumbs and melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
3. In a large mixing bowl, beat cream cheese until it becomes creamy. Add sugar and vanilla extract and beat until blended.
4. Add eggs one at a time, beating well after each addition.
5. Melt chocolate chips and mix with heavy cream. Fold into the cream cheese mixture along with the whiskey.
6. Pour the mixture over the crust and smooth the top.
7. Bake for 45-50 minutes, or until the center is almost set.
8. Turn off the oven and let it cool down for 30 minutes with the cheesecake still inside.
9. Remove from oven and let cool completely at room temperature.
10. Mix caramel sauce and brewed espresso/strong coffee together in a small bowl. Drizzle over the top of the cheesecake.
11. Refrigerate for at least 2 hours before serving.