Whiskey Chocolate Cheesecake with Peach Mango Topping

Cinnamon Roll Crust

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 cup cold water
• 1/3 cup cinnamon sugar

Whiskey Chocolate Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 eggs
• 1/2 cup whiskey

Peach Mango Topping

• 2 cups sliced peaches
• 2 cups diced mango
• 2 tablespoons granulated sugar
• 1/4 cup water
• 1/4 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 350°F.
2. In a food processor, pulse together flour, butter, sugar, and salt until mixture resembles coarse crumbs. Add water and pulse until a dough forms. Press dough into the bottom of a greased 9-inch springform pan. Sprinkle cinnamon sugar on top of dough.
3. In a large mixing bowl, beat cream cheese until smooth. Add sugar and cocoa powder and beat until combined. Add eggs, one at a time, beating well after each addition. Gradually add whiskey and beat until well combined.
4. Pour filling into prepared crust and bake for 45-50 minutes or until center is almost set.
5. In a medium saucepan, combine peaches, mango, sugar, water, cinnamon, lemon juice, and cornstarch. Cook over medium heat until mixture thickens and fruit is softened, stirring occasionally.
6. Remove cheesecake from oven and let cool to room temperature. Once cooled, pour topping on top of the cheesecake and refrigerate for at least 2 hours or overnight before serving.