Smoked Gouda & Chive Cheesecake with Whiskey & Chocolate Filling and Hibiscus Topping

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Ingredients:

• Smoked Gouda & Chive Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 1/2 cup shredded smoked Gouda cheese
• 1/4 cup finely chopped chives
• Whiskey & Chocolate Filling:
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup whiskey
• 2 eggs
• 1/2 cup semi-sweet chocolate chips, melted
• Hibiscus Topping:
• 1/2 cup dried hibiscus flowers
• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch

Directions:

1. Preheat the oven to 350°F.
2. Smoked Gouda & Chive Base:
• In a bowl, combine the graham cracker crumbs, melted butter, shredded smoked Gouda cheese, and finely chopped chives.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven for 10 minutes.
3. Whiskey & Chocolate Filling:
• In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until creamy and smooth.
• Beat in the whiskey and eggs until well combined.
• Stir in the melted chocolate chips.
• Pour the mixture over the baked crust.
4. Bake in the preheated oven for 35-40 minutes or until set.
5. Hibiscus Topping:
• In a saucepan, bring the dried hibiscus flowers and water to a boil.
• Simmer for 10 minutes, then strain out the flowers and reserve the liquid.
• In a small bowl, whisk together the granulated sugar and cornstarch. Add the reserved liquid and whisk until well combined.
• Return the mixture to the saucepan and bring to a boil, whisking constantly, until thickened.
• Remove from heat and let cool.
• Pour the hibiscus topping over the cooled cheesecake.
6. Refrigerate the cheesecake for at least 4 hours before serving.