Whiskey & Chocolate Cheesecake with Matcha & Sesame Crust and Toffee Crunch Topping

Ingredients:

• Matcha & Sesame Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sesame seeds
• 1 tablespoon matcha powder
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• Whiskey & Chocolate Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1 1/2 cups semisweet chocolate chips, melted
• 1/4 cup whiskey
• Toffee Crunch Topping:
• 1 cup toffee bits
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F.
2. Matcha & Sesame Crust:
• In a medium bowl, combine graham cracker crumbs, sesame seeds, matcha powder, and sugar.
• Add melted butter and stir until evenly mixed.
• Press the mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes.
• Remove from the oven and let cool.
3. Whiskey & Chocolate Filling:
• In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy.
• Add flour and mix until well combined.
• Add eggs, one at a time, mixing well after each addition.
• Stir in melted chocolate and whiskey until well combined.
• Pour mixture over cooled crust and spread it evenly.
• Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
• Remove from the oven and let cool.
4. Toffee Crunch Topping:
• In a small mixing bowl, combine toffee bits and chopped pecans.
• Sprinkle the mixture over the cooled cheesecake.
5. Chill the cheesecake in the fridge for at least 4 hours before serving.