Whiskey & Chocolate Cheesecake with Bourbon & Butterscotch topping

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Ingredients for Buttermilk Biscuit Base

• 12 oz buttermilk biscuits, crumbled
• 1/4 cup granulated sugar
• 1/2 cup unsalted margarine, melted

Ingredients for Whiskey & Chocolate Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 cup whiskey
• 1/4 cup all-purpose flour

Ingredients for Bourbon & Butterscotch Topping

• 1/2 cup light corn syrup
• 1/2 cup dark brown sugar, packed
• 2 tablespoons unsalted margarine
• 1/4 cup bourbon
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, combine biscuit crumbs, sugar, and melted margarine. Mix until well combined and press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the base in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add sugar, eggs, cocoa powder, whiskey, and flour to the bowl. Mix until all ingredients are well combined and the batter is creamy.
6. Pour the filling over the baked biscuit base and spread it evenly.
7. Bake the cheesecake in the preheated oven for 45-50 minutes or until set.
8. Remove the cheesecake from the oven and let it cool on a wire rack.
9. While the cheesecake is cooling, prepare the bourbon & butterscotch topping. In a medium saucepan, combine the corn syrup, dark brown sugar, and margarine. Heat over medium heat until the sugar dissolves, stirring constantly.
10. Remove the pan from heat and stir in bourbon and vanilla extract.
11. Let the topping cool before spreading it over the cheesecake.
12. Refrigerate the cheesecake for at least 2 hours before serving.