The Whiskey & Chocolate Cheesecake with Blood Orange & Grapefruit Topping

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Ingredients:

• 1 1/2 cups of Buttermilk Biscuit crumbs
• 6 tablespoons of unsalted butter, melted
• 2 tablespoons of granulated sugar
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 eggs
• 1/4 cup of whiskey
• 1 tablespoon of vanilla extract
• 3 tablespoons of all-purpose flour
• 3/4 cup of heavy cream
• 4 ounces of bittersweet chocolate, melted
• 1/2 cup of blood orange juice
• 1/2 cup of grapefruit juice
• 2 tablespoons of cornstarch
• 1/3 cup of granulated sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the Buttermilk Biscuit crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until thoroughly combined.
3. Press the mixture into the bottom of a 9-inch round springform pan. Set aside.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1/2 cup of granulated sugar until smooth and creamy, scraping down the sides of the bowl as necessary.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the whiskey, vanilla extract, all-purpose flour, and heavy cream. Mix well.
7. Add the melted bittersweet chocolate and mix until just combined.
8. Pour the filling over the prepared crust and smooth the top with a spatula.
9. Bake for 45-50 minutes or until the cheesecake is set but still jiggles slightly in the center.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. In a saucepan, whisk together the blood orange juice, grapefruit juice, cornstarch, and 1/3 cup of granulated sugar.
12. Cook the mixture over medium heat, whisking constantly until it thickens and becomes glossy.
13. Pour the topping over the cooled cheesecake and refrigerate for at least 2 hours or overnight.